‘Nduja is a spicy spreadable salami typical of Calabria that finds its origins in Spilinga, in the province of Vibo Valentia. What we present to you is defined as 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 in the cold winter months and consists of lard, guanciale, and pancetta: that is, the fatty parts of the pig. To these, salt is added, but especially a good dose of naturally dried Calabrian hot chili grown in Monte Poro. This particular chili is never treated with chemicals, precisely because the soil in the area of this Calabrian mountain has an optimal humidity level for its natural growth. The ‘Nduja is then smoked and aged inside the casing of the same pig, called orba. There are different types of casing: the one we present on this page is called Crespone, small and narrow. The abundant dose of hot chili used, with its characteristic antiseptic notes, ensures that ‘Nduja di Spilinga does not need any type of preservative, making it completely healthy and genuine. The best ‘Nduja is that of Spilinga. The emigration of the Calabrian people to northern Italy and around the world has brought attention to this particular salami, which was initially unknown and produced only in very few areas of Calabria, including Spilinga itself. Currently, Spilinga is the only town that produces it in the most traditional way and has indeed been elected the City of ‘Nduja. That’s why ‘Nduja di Spilinga is considered an excellent artisan product. There is no industrial production of this salami, only small family-run businesses. This is why many in Calabria try to imitate the Spilingese product, but never manage to reproduce the same exquisite taste and incredible aroma.
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‘Nduja is a spicy spreadable salami typical of Calabria that finds its origins in Spilinga, in the province of Vibo Valentia. What we present to you is defined as 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 in the cold winter months and consists of lard, guanciale, and pancetta: that is, the fatty parts of the pig. To these, salt is added, but especially a good dose of naturally dried Calabrian hot chili grown in Monte Poro. This particular chili is never treated with chemicals, precisely because the soil in the area of this Calabrian mountain has an optimal humidity level for its natural growth. The ‘Nduja is then smoked and aged inside the casing of the same pig, called orba. There are different types of casing: the one we present on this page is called Crespone, small and narrow. The abundant dose of hot chili used, with its characteristic antiseptic notes, ensures that ‘Nduja di Spilinga does not need any type of preservative, making it completely healthy and genuine. The best ‘Nduja is that of Spilinga. The emigration of the Calabrian people to northern Italy and around the world has brought attention to this particular salami, which was initially unknown and produced only in very few areas of Calabria, including Spilinga itself. Currently, Spilinga is the only town that produces it in the most traditional way and has indeed been elected the City of ‘Nduja. That’s why ‘Nduja di Spilinga is considered an excellent artisan product. There is no industrial production of this salami, only small family-run businesses. This is why many in Calabria try to imitate the Spilingese product, but never manage to reproduce the same exquisite taste and incredible aroma.
