Nduja di Spilinga Jar 180g

The Calabrese 'Nduja from Spilinga is a sausage produced with pork and 30% of chilli pepper by weight.

The meat and chilli pepper after grinding are kneaded adding salt, the mixture is homogeneous red and creamy, then it is stuffed into the large intestine of the pig, in segments of about 20 cm called crespo and in the cecum called orba. At this point it is smoked and left to mature for a couple of months.

180g

Bring a typical taste of Calabria to your home with this colorful and zesty pasta dish.

https://www.eataly.com/us_en/magazine/eataly-recipes/pasta-with-nduja/