Spilinga Nduja
On the foot of Mount Poro, in the province of Catanzaro, sits the village of Spilinga, home to a sausage named ‘Nduja. The meat used for its preparation comes from heavy pigs no younger than 14 months, which natural diet completely bans milk whey. Real artisan ‘Nduja is made by second-choice pork cuts (underbelly, head, shouder and thigh’s edges). The meat is finely minced, ppossibly with a knife; a task traditionally carried out by women. The seasoning includes a little salt and a lot of chilli pepper (about 250g per kilo of meat): such a high ratio, thanks to the anti-oxidant and antiseptic properties of the plant allows preservatives to be unnnecessary. The mix is left and sit for a few hours in wooden kneading toughs, then stuffed in guts (caecum, colon or ‘muletta’) and smoked with resinous and aromatic woods for at least ten days; ageing lasts no less than one year. Its taste is distinctively strong and spicy, so much to leave people breathless at the first bite; it is traditionally spread over toasted bread, as a sauce for pasta or as a flavour for other dishes.
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