description 'Nduja di Spilinga Overview
'Nduja di Spilinga is a fiery, spreadable fermented pork salami originating in Spilinga, Calabria, made with a high proportion of Calabrian chilli peppers and notable for its soft, paste-like texture.
insights Ranking position
'Nduja di Spilinga ranks #13 of 174 in the Cured Meat ranking, behind Speck (Südtirol) with juniper, ahead of Ventricina del Vastese.
help 'Nduja di Spilinga FAQ
Why is 'Nduja di Spilinga soft enough to spread?
'Nduja uses finely minced fatty pork combined with a large proportion of Calabrian chilli. The fat and grinding method keep it paste-like, unlike firm sliced salami such as soppressata.
How spicy is authentic 'Nduja di Spilinga?
It is distinctly hot because Calabrian peperoncino is a defining ingredient rather than a light seasoning. The pork fat rounds out the heat, but it remains considerably spicier than most Italian cured sausages.
Does 'nduja need to be cooked before eating?
Traditionally cured 'nduja can be eaten as sold, spread thinly on bread or crostini. It is also commonly melted into pasta sauce, pizza toppings, beans, or eggs.
What does Spilinga have to do with 'nduja?
Spilinga is a town in Calabria closely identified with the sausage's traditional production. The town celebrates 'nduja locally, while similarly named products are now made elsewhere in Italy and abroad.
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