Nduja of Spilinga: history, curiosities and recipes
Everyone knows the nduja, a soft and spicy sausage typical of Calabria and produced primarily in Spilinga, a district in the city of Vibo Valentia. Many had the opportunity to taste it, perhaps spread on a slice of hot bread or as a condiment of pasta and pizza. Few, however, are aware of what we are going to tell, except for the real Calabrians, of course. The time has come, therefore, to discover in greater depth this product that enjoys world renown and fully represents the unparalleled goodness made in the South.
Why it's called nduja
The origins of the nduja date back to the nineteenth century. And at the beginning of the nineteenth century, Napoleon's troops targeted Calabria. Most probably, therefore, the name nduja comes from the French andouille, which in turn identifies a sausage made from pork offal. Both terms, moreover, seem to refer to the Latin inductilia, that is "things that must be introduced". In other words, the cold cuts. It is said that it was Joachim Murat, appointed King of Naples by Napoleon Bonaparte, who brought the andouille to Calabria. It is also said that the Calabrians customized it, replacing the innards with pork and adding a generous dose of chili.
Nduja of Spilinga: the ingredients
The best nduja is made from meat from heavy pigs over 14 months old, who have never eaten whey. In the nduja, as mentioned, there is an abundant quantity of chili (about 250 grams per kilo of meat). Chili have a strong antiseptic and antioxidant power, which is why no preservatives or additives are needed during the storage period.
Recipes with nduja
The nduja is perfect spread on a nice slice of bread, of course. More and more often it is present in the menus of the pizzerias. It is the added value for every dish of pasta, soup or fried. If you like it, you can put it anywhere or almost. However, we would like to conclude by pointing out two recipes that deserve to be tried as soon as possible: for a start, the trofie pasta with nduja and caciocavallo cheese, which take little time and give great satisfaction. Then, passing through the field of street food, we propose the arancini stuffed with nduja.
For other recipes featuring the queen of Calabrian tables, read our article that recommends five ways to eat 'nduja.