‘Nduja’ is the classic spradable hot calabrian cured meat known for its characteristic strong and decised flavour. It is made of an homogenous dough of pork meats, noble fats, and good calabrian chili pepper. It is a truly unique product. Here e introude it in the traditional version, and also in the version typical of mount poro in spilinga, near vibo valentia. San vincenzo produces this kind of cured meat, closely following a procedural guideline close to protected geographical indication.
In recent years, it has become an italian core product with a very strong reputation abroad due to its peculiar flavour and it versatility in the kitchen.
Infact, it’s widely used as an exclusive ingredient by some important chefs.
‘nduja can’t be sliced, but spreaded. It is excellent when tasted pure on croutons or bread, but it can also be appreciated in its unique flavour also in pasta recipes, or on pizza, to flavour a soup or to create an original second course.