Nduja Calabrese Fiorucci

Nduja is the spiciest and most characteristic spreadable cured meat in the world: a Calabrian speciality of minced pork — with a high proportion of cheek fat and lardo — and an extraordinary quantity of Peperoncino Calabrese, which can make up 30–40% of the total weight, packed in pork casing and aged to a unique balance between fiery heat and soft, creamy texture. Nduja originates from Spilinga, a small town in the province of Vibo Valentia in south-western Calabria, where the production tradition is documented since at least the 19th century. The name — probably derived from the French 'andouille' through the Napoleonic presence in Calabria at the beginning of the 19th century — designates a cured meat that embodies the concept of 'poor but rich in flavour': made from the remaining fat pieces of the pig, which were discarded elsewhere or used in secondary preparations, and transformed with peperoncino — the only accessible 'luxury' ingredient of the Calabrian poor — into a flavour bomb. Fiorucci is one of the producers who has made Nduja known beyond its narrow Calabrian territory of origin. The hot fat melts at room temperature, making Nduja spreadable, ideal for direct use on bread.

• Whole (in natural casing): hanging at 12–16 °C; up to 6 months
• Opened: in a hermetically sealed container at 4–8 °C; use within 2–3 weeks
• Do not freeze: the spreadable texture changes irreversibly

In the kitchen: Spread directly on toast — the most classic use: Nduja at room temperature spread on toasted bread. In pasta alla nduja — dissolved in the pan with olive oil and cherry tomatoes. On Calabrian pizza as a topping. As a flavour enhancer in seafood sauces — Nduja with scallops, prawns, squid. In gnocchi al sugo piccante. Pairing: Cirò Rosso PDO for heat-on-heat; Greco di Bianco as a cool counterpoint.

Nduja di Spilinga is recognised as a PAT of Calabria and enjoys territorial protection recognising Spilinga and surrounding municipalities as the zone of origin. Fiorucci produces Nduja according to the traditional Calabrian recipe, with declared peperoncino proportion (EU Reg. No. 1169/2011) and natural pork casing.

Product information

• Allergens: pork; Peperoncino Calabrese (high — up to 40%; not recommended for persons sensitive to peperoncino); garlic
• Gluten: absent
• Lactose: absent
• Pregnancy: not recommended — very high peperoncino proportion
• Vegan/vegetarian: not suitable