‘Nduja is a typical salami of the poro plateau region and the city that is known for the production of this very special and characteristic food is Spilinga. The ‘Nduja can be counted among the “poor” foods because it was made by the farmers who realized the desire not to leave unused parts of the pig. The meat is processed with hot pepper that gives aroma and color to a spreadable salami with a soft and pleasant taste.
The ‘Nduja, thanks to its particular texture and its aromatic and greedy flavor, lends itself to many uses, so as to be an extremely versatile ingredient in cookery . Excellent if spread on crusty bread, combined with seasoned or semi-aged cheeses. It is also excellent as a support element for particularly delicious sauces or to be used to give a strong flavor to dishes such as rustic and pizzas.