Spicy spreadable pork salami ('nduja di Spilinga), 180 g

Spicy spreadable salami ('nduja di Spilinga)     

Nduja di Spilinga is a typical Calabrian sausage that is not cut, but spread.
It is known for its creamy consistency and, above all, its hot taste thanks to the large amount of chili peppers.

How Nduja is made:
Nduja di Spilinga is made entirely from pork, such as guanciale pork cheeks, bacon and lard from domestic pigs.
The preparation consists in the fact that the meat is finely ground and then mixed with a large amount of dried Calabrian chili peppers until a creamy homogeneous mixture is formed.
After aging, it is stuffed into a casing and smoked.
After being smoked, it matures in a cool, dry and hygienically protected place for 45 to 180 days, depending on the size of the sausage.
Thanks to the abundant use of chili peppers, Nduja di Spilinga is a product that does not need dyes or preservatives.

How Nduja is served:
Nduja di Spilinga is traditionally served spread on a toasted slice of bread, still warm, or as a side dish to pasta or pizza.
However, there are many combinations, such as a base for meat or tomato sauce.
It is also excellent on slices of semi-ripened cheese, with fresh ricotta or as a filling for omelets.

Burning in SHU units: 10,000 to 30,000 SHU

Ingredients: Pork 70%, Italian hot pepper 30%, salt 3%.

Data
Producer Azienda Agricola Fontana - Contrada Salice - 87064 Corigliano Calabro (CS) - Italy
Country of origin Italy
Storage unopened products can be kept out of the fridge in a cool dry place, once opened keep in the fridge
Allergen free

Nutrition facts per 100 g
Energy value 1837 Kj / 439 Kcal
Fat 47.0 g
of which saturates 18.5 g
Carbohydrates 0.7 g
of which sugars 0.1 g
Protein 18.24 g
Salt 0.073 g