Nduja calabrese – The spreadable salami

Nduja calabrese – the Calabrian sausage

Perhaps you have already heard of Nduja on vacation or in an Italian restaurant or have seen it in our store. Nduja is a sausage from Calabria and is therefore also known as Nduja calabrese. It consists of pork (mainly shoulder and belly) and is refined with numerous spices. Chili or Italian peperoncini play a particularly important role in the seasoning.
The sausage was introduced from France by the House of Angevin in the 13th century. There, this sausage is called andouillette and, with a little imagination, you can recognize the relationship between the names.

Nduja on ciabatta – a rustic delight

Nduja recipes

For the recipe for real Calabrian nduja, the chilli peppers are roasted. This gives nduja its characteristic spiciness.
Nduja can be eaten on bread in a similar way to smoked sausage or used as a meat garnish in sauces and soups. The aroma of nduja also goes very well with mature cheeses. To make a sugo all’nduja, you need 200g of nduja, some pancetta, 1 kg of tomatoes and 50g of olive oil. Heat the olive oil in a pan and fry the nduja and pancetta in it. Then add the chopped tomatoes and simmer for about 15 minutes. Serve with penne.

Buy Nduja

Of course you will find Nduja in our store and you can buy it there. But we don’t just offer pure nduja, we also have olives stuffed with it or tomato sauce with the southern Italian sausage.
You can also find many other spicy specialties – not just from Calabria – in our online store.