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Calabrian 'Nduja is the most representative salami in the Calabria region; unlike sausage, crushed, capocollo, which are tasted in slices, this has a creamy consistency, ideal to spread on bruschetta, bread or to dissolve in the pan to season pasta or enrich sauces.
The pork is finely chopped and mixed with Calabrian chilli and then stuffed in orba or frizz and smoked; it is also possible to find it in a glass jar, enriched with extra virgin olive oil.
Calabrian sausage and soppressata, spicy or sweet, are ideal to use in traditional recipes or to be enjoyed alone, slice by slice, in all their flavor.
The only difference between these two cured meats is that they are sausaged and smoked in two different casings, the sausage in a thinner one, while the suppressed in the larger one.
Capocollo Calabrese is one of the oldest Calabrian cured meats, prepared using ancient and traditional methods and with only selected pork. The part of the committed pig is that between the neck and the fillet.
Hand-fenced for a natural maturation, it is tied by hand putting the rods on the sides, as a support to the tapered and, subsequently, smoked shape.
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