Fiorucci carni e salumi, i salumi regionali, il salame piccante Nduja calabrese, salame spalmabile, SV, sottovuoto, circa 400gr.
Calabrian Salame Nduja Vacuum.
It is a typical Calabrian salami, characterized by a soft texture and a particularly spicy taste.
The queen of Calabrian sausages: the 'nduja. Its origin lies in Spilinga, a municipality of Vibio Valentia and, and was born as a dish of poor cuisine, created to preserve pork.
It is considered the best known salami in Calabria. Its main ingredients are pork and a wise amount of chilli from which it derives its bright red color. The 'nduja calabrese is aged for about two years and retains its craftsmanship thanks to its meticulous tying with twine. The origin of the name is to be found in the Latin word "induco", that is to say introduce, which refers to the gesture of inserting the processed meat inside the casing. The secret of its goodness lies in the very simple method of preparation, which is handed down from generation to generation.
There are many ways to enjoy this ancient specialty. The 'nduja can be melted in a small pot and then spread on slices of toasted bread, crunchy at the right point. Today, however, it can be a valuable ingredient, ready to be enjoyed on any occasion: from the first to the second course. Its goodness is also recognized by gourmet restaurants that do not give up its unique taste.
Ingredients:
Pig fat, pigmeat, chili preserves (chili, salt, antioxidant E300), chilli, salt, dextrose, sugar, smoke flavouring, antioxidant (E300), preservatives (E250-E252).
SHELF LIFE: 150 DAYS
T.M.C. : 120 DAYS
