Nduja is a now famous spicy signature salami from Calabria
Nduja is a spicy, spreadable salami originating from Calabria in southern Italy. This type of sausage is known for its intense flavor, rich in chili pepper, which gives it a distinct heat and a vibrant red color. Traditionally made from pork, particularly the fatty parts such as jowls and belly, this version is finely ground, mixed with Calabrian chili peppers, salt, and then aged for several months. The texture is soft and spreadable, making it perfect for use as a topping or an ingredient in various dishes.
Origin and History
‘Nduja comes from the town of Spilinga in Calabria, a region famous for its spicy food culture. The name ‘nduja is believed to be derived from the French word “andouille,” which refers to a similar type of sausage. However, it has developed its unique characteristics due to the local Calabrian ingredients, especially the peperoncino (Calabrian chili peppers), which are integral to its flavor profile.
Nduja-famous Italian Sausage from Calabria with loads of chili
Who Makes the Best Chili Sausage in Calabria?
The best nduja is still produced in Calabria, where traditional methods are used. Many artisanal producers in the region take pride in their craft, often using family recipes passed down through generations. Some of the most renowned ‘nduja producers in Calabria include:
- Madeo: This brand is well-regarded for its high-quality ‘nduja, made using traditional methods.
- Salumificio Vecchio Sapore: Another esteemed producer known for its authentic and spicy ‘nduja.
- La ‘Nduja di Spilinga: From the town of Spilinga, this brand is celebrated for maintaining the true essence of the original ‘nduja.
Additionally, this soft chili sausage can also be found online through various European gourmet food websites that deliver to Denmark.
Recipes
The versatile nature allows it to be used in many dishes, adding a spicy, umami-rich kick. Here are a few popular ways to use it:
- Pasta:
- Ingredients: garlic, olive oil, tomatoes, pasta (like rigatoni or penne), Parmesan cheese, basil.
- Method: Sauté garlic in olive oil, add the chili sausage, and cook until it melts into the oil. Add tomatoes and cook until the sauce thickens. Toss in cooked pasta, mix well, and top with Parmesan and basil.
- Chili sausage in a Pizza:
- Ingredients: Pizza dough, tomato sauce, mozzarella, ‘nduja, fresh basil.
- Method: Spread tomato sauce on the pizza dough, add mozzarella and dollops of ‘nduja. Bake until the crust is golden and the cheese is bubbly. Finish with fresh basil.
- Bruschetta:
- Ingredients: Bread (like ciabatta), chili sausage, ricotta or goat cheese, honey.
- Method: Toast the bread slices, spread a layer of ‘nduja, top with ricotta or goat cheese, and drizzle with honey for a sweet-spicy contrast.
- ‘Nduja Butter:
- Ingredients: ‘Nduja, unsalted butter, lemon zest.
- Method: Mix softened butter with ‘nduja and lemon zest. This can be used as a spread on bread or melted over grilled meats or vegetables.
Conclusion
‘Nduja is a remarkable product that brings a bold, fiery flavor to any dish. Whether you are a fan of spicy foods or just looking to experiment with new flavors, this is a must-try ingredient. In Denmark, while it may not be available in every supermarket, specialty stores and online retailers can help you get your hands on this Calabrian delicacy. Once you do, there’s a wide range of recipes and uses that can help elevate your cooking with its unique taste.
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