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‘Nduja is a spicy spreadable salami typical of Calabria, originating in Spilinga, in the province of Vibo Valentia. The one we present to you is considered the best ‘Nduja in Italy, produced by the king of ‘Nduja di Spilinga: Luigi Caccamo. What is ‘Nduja di Spilinga ‘Nduja di Spilinga is usually produced during the cold winter months and is made with lard, jowl and pancetta: namely, the fatty parts of the pig. Salt is added, but above all a generous amount of spicy Calabrian chili pepper, naturally dried and produced on Monte Poro. This particular chili pepper is never treated with chemicals because the soil in the area of this Calabrian mountain has an optimal level of humidity for its natural growth. The ‘Nduja is then smoked and cured inside the pig’s own casing, called orba. There are different types of casing: the one presented on this page is called Crespone, small and narrow. The generous amount of spicy chili pepper used, with its characteristic antiseptic properties, means that ‘Nduja di Spilinga does not need any kind of preservative, making it completely wholesome and genuine. The best ‘Nduja is from Spilinga The emigration of the Calabrian people to northern Italy and around the world led to this particular cured meat becoming known, having initially been unknown and produced only in a very few areas of Calabria, including Spilinga itself. Today, Spilinga is the only municipality that produces it in the most traditional way and has in fact been named the City of ‘Nduja. This is why ‘Nduja di Spilinga is considered an excellent artisanal product. There is no industrial production of this cured meat, only small family-run businesses. This is why many people in Calabria try to imitate the product from Spilinga, without ever managing to reproduce the same delicious taste and the same incredible aroma.
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‘Nduja is a spicy spreadable salami typical of Calabria, originating in Spilinga, in the province of Vibo Valentia. The one we present to you is considered the best ‘Nduja in Italy, produced by the king of ‘Nduja di Spilinga: Luigi Caccamo. What is ‘Nduja di Spilinga ‘Nduja di Spilinga is usually produced during the cold winter months and is made with lard, jowl and pancetta: namely, the fatty parts of the pig. Salt is added, but above all a generous amount of spicy Calabrian chili pepper, naturally dried and produced on Monte Poro. This particular chili pepper is never treated with chemicals because the soil in the area of this Calabrian mountain has an optimal level of humidity for its natural growth. The ‘Nduja is then smoked and cured inside the pig’s own casing, called orba. There are different types of casing: the one presented on this page is called Crespone, small and narrow. The generous amount of spicy chili pepper used, with its characteristic antiseptic properties, means that ‘Nduja di Spilinga does not need any kind of preservative, making it completely wholesome and genuine. The best ‘Nduja is from Spilinga The emigration of the Calabrian people to northern Italy and around the world led to this particular cured meat becoming known, having initially been unknown and produced only in a very few areas of Calabria, including Spilinga itself. Today, Spilinga is the only municipality that produces it in the most traditional way and has in fact been named the City of ‘Nduja. This is why ‘Nduja di Spilinga is considered an excellent artisanal product. There is no industrial production of this cured meat, only small family-run businesses. This is why many people in Calabria try to imitate the product from Spilinga, without ever managing to reproduce the same delicious taste and the same incredible aroma.
