Calabrian nduja

We often talk about the tasty Nduja in our online store, it is perhaps the most representative product of our beloved Calabria, increasingly known throughout the world and used to create tasty dishes - thanks to the valuable pork meat - and colourful thanks to the bright colour of the Calabrian hot pepper; a perfect combination to season pasta dishes, prepare delicious bruschetta, even give a touch of deliciousness to pizzas, piadinas and baked goods stuffed.

Nduja has its origins in the peasant society of the past, where the Calabrian pig was used to meet the daily food needs of often very large families. Today, nduja has risen from a poor product to the status of international cuisine, with star chefs using it to prepare delicious dishes.

How to preserve nduja?

Nduja, available in gut or in jars (pressed and drizzled with extra virgin olive oil on the surface), once opened needs some care to ensure its perfect preservation.

For the sausage, the first piece of advice is not to remove the casing completely, but rather to leave it intact, so that the sausage can be rewrapped after removing the necessary amount. If there is any nduja left over, it will be necessary to wrap it in food-grade cling film and store it in the fridge. When using it, if it is a little hard, it is enough to heat it slightly using a pot or a special nduja warmer. Another method of preservation is to put the nduja in small sterilised glass jars, covering it with a little oil.

Remember that, like other salamis, nduja should never be frozen!