Nduja di Spilinga

Nduja di Spilinga – a fiery Calabrian spreadable salami

A traditional speciality from Calabria: well-marbled pork is fermented with Calabrian peperoncino, smoked and processed into a spreadable salami. Fiery, savoury and intense. Made by Salumificio F.lli Pugliese in Spilinga.

How to use

A bread spread on farmhouse bread, bruschetta and crostini. Seasoning power for pasta, pizza, risotto and bean stew. A companion to the cheese board, snack platter and aperitif. In a hot sauce the nduja melts down creamily and lends depth and heat.

Important: after opening, store in the fridge and cover the surface with a little olive oil, so the nduja stays fresh longer. Bring it to room temperature before use, then it spreads better.

Recipe: linguine all'Nduja

Sweat a small shallot in olive oil, stir in 1 tbsp nduja, loosen with a little pasta water into a creamy sauce. Add cooked Linguine No 13 and scatter with grated pecorino.

At a glance

• Spreadable Calabrian salami with peperoncino
• Made by Salumificio F.lli Pugliese, Spilinga
• Smoked and fermented, fiery and savoury
• Versatile for pasta, pizza and snack platters

Goes well with

A jar of San Marzano Tomatoes No.2 complements the fiery nduja perfectly in pasta sauces. As a mild counterpoint on the bread board, our Pesto fits well.

Frequently Asked Questions

How hot is Nduja di Spilinga?
Distinctly hot from Calabrian peperoncino (28%). Use sparingly, one to two tablespoons are usually enough for a whole pot of pasta sauce.

How do I use nduja?
As a bread spread on farmhouse bread, bruschetta and crostini, or as a seasoning base for pasta, pizza, risotto and bean stew. In a hot sauce it melts down creamily.

How long does nduja keep?
Sealed for several months. After opening, store in the fridge, cover the surface with oil and use promptly, ideally within two weeks.

Who makes Nduja di Spilinga?
Salumificio F.lli Pugliese in Spilinga, Calabria, a traditional producer of this spreadable salami speciality.