Nduja is a creamy and extremely spicy
porkPork is the culinary name for meat from the domestic pig . The word pork often denotes specifically the fresh meat of the pig, but can be used as an all-inclusive term which includes cured, smoked, or processed meats It is one of the most-commonly consumed meats worldwide, with evidence of pig...
sausage mainly produced in
CalabriaCalabria , in antiquity known as Bruttium, is a region in southern Italy, south of Naples, located at the "toe" of the Italian peninsula. It is bounded to the north by the region of Basilicata, to the south-west by the region of Sicily, to the west by the Tyrrhenian Sea, and to the east by the...
.
The name derives from the French
andouilleAndouille is definedas "a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, and was brought to Louisiana by French or German immigrants...
, a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings.
Nduja is made using meat from the head (minus the cheeks, which are used for
guancialeGuanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek.Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks...
), trimmings from various meat cuts, some clean skin,
fatbackFatback is a cut of meat from a pig. It consists of the layer of adipose tissue under the skin of the back, with or without the skin . Fatback often is rendered to make a high quality lard, and is one source of salt pork. Fatback is also an important element of traditional charcuterie. In...
, and roasted hot red peppers which give nduja
its characteristic fiery taste.
Nduja
originates from the southern part of CalabriaCalabria , in antiquity known as Bruttium, is a region in southern Italy, south of Naples, located at the "toe" of the Italian peninsula. It is bounded to the north by the region of Basilicata, to the south-west by the region of Sicily, to the west by the Tyrrhenian Sea, and to the east by the...
, namely from the small town of SpilingaSpilinga is a comune in the Province of Vibo Valentia in the Italian region Calabria, located about 70 km southwest of Catanzaro and about 15 km west of Vibo Valentia...
and its neighborhood.
Nduja is mainly served over bread slices or coupled with ripe cheese.
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Nduja is a creamy and extremely spicy
porkPork is the culinary name for meat from the domestic pig . The word pork often denotes specifically the fresh meat of the pig, but can be used as an all-inclusive term which includes cured, smoked, or processed meats It is one of the most-commonly consumed meats worldwide, with evidence of pig...
sausage mainly produced in
CalabriaCalabria , in antiquity known as Bruttium, is a region in southern Italy, south of Naples, located at the "toe" of the Italian peninsula. It is bounded to the north by the region of Basilicata, to the south-west by the region of Sicily, to the west by the Tyrrhenian Sea, and to the east by the...
.
The name derives from the French
andouilleAndouille is definedas "a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings. Andouille is French in origin, and was brought to Louisiana by French or German immigrants...
, a coarse-grained smoked meat made using pork, pepper, onions, wine, and seasonings.
Nduja is made using meat from the head (minus the cheeks, which are used for
guancialeGuanciale is an unsmoked Italian bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian for cheek.Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks...
), trimmings from various meat cuts, some clean skin,
fatbackFatback is a cut of meat from a pig. It consists of the layer of adipose tissue under the skin of the back, with or without the skin . Fatback often is rendered to make a high quality lard, and is one source of salt pork. Fatback is also an important element of traditional charcuterie. In...
, and roasted hot red peppers which give nduja
its characteristic fiery taste.
Nduja
originates from the southern part of CalabriaCalabria , in antiquity known as Bruttium, is a region in southern Italy, south of Naples, located at the "toe" of the Italian peninsula. It is bounded to the north by the region of Basilicata, to the south-west by the region of Sicily, to the west by the Tyrrhenian Sea, and to the east by the...
, namely from the small town of SpilingaSpilinga is a comune in the Province of Vibo Valentia in the Italian region Calabria, located about 70 km southwest of Catanzaro and about 15 km west of Vibo Valentia...
and its neighborhood.
Nduja is mainly served over bread slices or coupled with ripe cheese. Its particular taste make it suitable to a variety of dishes. It can for example be added to tomato sauce to prepare
pastaPasta is a generic term for foods made from an unleavened dough of flour and water, and sometimes a combination of egg and flour. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini...
.