Tutto Calabria Spicy Italian Nduja di Spilinga, 170g

Nduja paste, pronounced (en-doo-jah) it's one of the greatest Italian food discoveries since mozzarella. Made in Calabria, the toe of Italy's boot, this is a salami that is soft enough to spread. It's made from cured pork shoulder plus spectacular quantities of hot chilli peppers. It's palette-invading flavour is truly addictive, spoon it in to pasta dishes, it's an amazing 10 minute marinade for prawns and fish before grilling, or dollop it onto your pizzas or into your risottos. This is a store cupboard essential when you just need a little inspiration.

What is Calabrian food famous for?
Calabrians truly know how to enjoy good food. Historically, Calabria was a very poor region, which is why la cucina povera—the tradition of simple, resourceful cooking—plays a key role in most dishes. Two ingredients that define Calabria’s unique cuisine are pork and peperoncino (local chili pepper). Nduja, is the region’s most famous culinary creation and are staples on almost every menu in the area.

Does nduja need to be cooked?
As with most salami, nduja does not need to be cooked so you can spread it on toast to make tasty crostini - lovely drizzled with a little honey. The flavour does improve if you gently warm the paste first.

How long will this jar of nduja keep?
Once you've opened the nduja paste you need to keep it in the fridge, it will keep really well for several weeks, avoid putting a dirty spoon in the jar and a good tip is to drizzle a little olive oil into the jar to create a seal.

How can I use this jar of Nduja?
One of the most popular ways to eat nduja is to warm it up and spread it on toast, it's also great dolloped onto pizza with black olives, used to make spicy arrancini balls. Pair this nduja with gorgonzola cheese as a pasta sauce, add a little when cooking mussels and clams or mix through couscous.

Who are Tutto Calabria?
Tutto Calabria are an award winning family business that have been making nduja since 1970. Their aim was to create the authentic flavours of Calabria and share this with the world. Today the company is run by the children of the founder Antonio Celli and Adele Sirianni.

Recipes that feature this ingredient:
Recipe for Pinsa Romana with Tomato, Mozzarella & Spicy Nduja Paste

Allergens: none

Ingredients: Seasoned Nduja (pork fat, pork, chilli pepper, salt), sunflower oil, extra virgin olive oil.