'Nduja

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File:'Nduja.JPG
'Nduja ready for eating
File:Nduja mit Brot.jpg
'Nduja with bread, with a piece of 'Nduja sausage in background

'Nduja (Template:IPA-scn) is a particularly spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, and is loosely based on the French andouille. It was introduced to Italy in the 13th century by the Angevins.[citation needed] It is Calabria's contribution to the many types of Italian salumi,[1] and originates from the area around the small Calabrian town of Spilinga.[2]

'Nduja is made using meat from the head (minus the jowls, which are used for guanciale), trimmings from various meat cuts, some clean skin, fatback, and roasted Calabrian chilli peppers, which give 'nduja its characteristic fiery taste. It is all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.[3] 'Nduja is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes.[4] For example, it can be added to pasta sauces. It is sold in jars or as thick slices from the soft 'Nduja sausage.

'Nduja's popularity boomed around 2015–2016 in the US and the UK, and it was featured in dishes at restaurants including New York City's Spotted Pig and London's Temple and Sons.[5][6][7][8]

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