Nduja di Spilinga - Calabrian Salami
Production of Nduja e Salami handcraft without preservatives
The company was founded in 1999, taking up the trail of her father, butcher hogs and handicraftsmen of Nduja, already in the 50s. He is based in Spilinga on the north side of Mount Poro, in front of Stromboli, a key position for the curing of meats especially the Nduja, because here it creates an ideal microclimate (not cold dry). Each part of Nduja offered is made by the cultivation and farming of own production.
The Nduja is a sausage made from pork and 30% by weight of red pepper, bacon will select pillows and lard, they grind together pepper and knead. It by adding salt, the dough is smooth and creamy red color, is stuffed in the large intestine of the pig, in segments from curly said about 20cm and said orba blind, or vacuum-packed in jars and tubes with a drizzle of olive oil.