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[[File:'Nduja.JPG|thumb|'Nduja ready for eating]]
[[File:'Nduja.JPG|thumb|'Nduja ready for eating]]
[[File:Nduja mit Brot.jpg|thumb|'Nduja with bread, with a piece of 'nduja sausage in background]]
[[File:Nduja mit Brot.jpg|thumb|'Nduja with bread, with a piece of 'nduja sausage in background]]
'''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian town of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref>
'''<nowiki>'</nowiki>Nduja''' ({{IPA|scn-IT-78|nˈduːja|lang}}) is a spicy, spreadable [[pork]] [[sausage]] from the [[Calabria]] region of [[Italy]]. It is Calabria's contribution to the many types of Italian ''[[salumi]]'',<ref>{{Cite book |last1= Ruhlman |first1=Michael |title=Salumi: The Craft of Italian Dry Curing |date=27 August 2012 |pages=157–158 |publisher=[[W. W. Norton & Company]] |isbn=978-0-393-06859-7 |last2= Polcyn |first2=Brian}}</ref> and originates from the area around the small Calabrian ''[[comune]]'' (municipality) of [[Spilinga]].<ref>{{Cite web |url=https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |title='Nduja Festival of Spilinga 2018 |website=Nduja.org |language=en-US |access-date=2018-10-06 |archive-date=2018-09-02 |archive-url=https://web.archive.org/web/20180902232317/https://nduja.org/nduja-festival-spilinga-2018-vibo-valentia/ |url-status=dead }}</ref>


'Nduja is made using meat from the trimmings from various [[Primal cut|meat cuts]], [[fatback]], and sun-dried Calabrian [[Chili pepper|chilli peppers]], which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.<ref>{{cite web |url=http://www.mercurynews.com/food-wine-headlines/ci_17593693 |title=The New Bacon: Pancetta, Guanciale and More |work=[[San Jose Mercury News]] |date= 2011-03-15 }}</ref> 'Nduja is mainly served with slices of bread or with ripe [[cheese]]. Its unique taste makes it suitable for a variety of dishes.<ref>{{Cite news |url=https://www.telegraph.co.uk/foodanddrink/recipes/8761003/The-many-uses-of-nduja.html |title=The many uses of 'nduja |last=Prince |first=Rose |date=2011-09-14 |website=[[The Daily Telegraph]] |language=en-GB |access-date=2018-10-06}}</ref> For example, it can be added to [[pasta]] sauces. It is sold in jars or as thick slices from the soft 'nduja sausage. 'Nduja was originally a mix of remnants of meat, eaten by poor people in southern Italy.
'Nduja is made using meat from the trimmings from various [[Primal cut|meat cuts]], [[fatback]], and sun-dried Calabrian [[Chili pepper|chilli peppers]], which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.<ref>{{cite web |url=http://www.mercurynews.com/food-wine-headlines/ci_17593693 |title=The New Bacon: Pancetta, Guanciale and More |work=[[San Jose Mercury News]] |date= 2011-03-15 }}</ref> 'Nduja is mainly served with slices of bread or with ripe [[cheese]]. Its unique taste makes it suitable for a variety of dishes.<ref>{{Cite news |url=https://www.telegraph.co.uk/foodanddrink/recipes/8761003/The-many-uses-of-nduja.html |title=The many uses of 'nduja |last=Prince |first=Rose |date=2011-09-14 |website=[[The Daily Telegraph]] |language=en-GB |access-date=2018-10-06}}</ref> For example, it can be added to [[pasta]] sauces. It is sold in jars or as thick slices from the soft 'nduja sausage. 'Nduja was originally a mix of remnants of meat, eaten by poor people in southern Italy.

Revision as of 10:22, 10 August 2024

'Nduja ready for eating
'Nduja with bread, with a piece of 'nduja sausage in background

'Nduja (Calabrian: [nˈduːja]) is a spicy, spreadable pork sausage from the Calabria region of Italy. It is Calabria's contribution to the many types of Italian salumi,[1] and originates from the area around the small Calabrian comune (municipality) of Spilinga.[2]

'Nduja is made using meat from the trimmings from various meat cuts, fatback, and sun-dried Calabrian chilli peppers, which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.[3] 'Nduja is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes.[4] For example, it can be added to pasta sauces. It is sold in jars or as thick slices from the soft 'nduja sausage. 'Nduja was originally a mix of remnants of meat, eaten by poor people in southern Italy.

In the United States and the United Kingdom, 'nduja's popularity boomed around 2015–2016, and it was featured in dishes at restaurants including New York City's The Spotted Pig and London's Temple and Sons.[5][6][7][8]

See also

Media related to ’Nduja at Wikimedia Commons

References

  1. ^ Ruhlman, Michael; Polcyn, Brian (27 August 2012). Salumi: The Craft of Italian Dry Curing. W. W. Norton & Company. pp. 157–158. ISBN 978-0-393-06859-7.
  2. ^ "'Nduja Festival of Spilinga 2018". Nduja.org. Archived from the original on 2 September 2018. Retrieved 6 October 2018.
  3. ^ "The New Bacon: Pancetta, Guanciale and More". San Jose Mercury News. 15 March 2011.
  4. ^ Prince, Rose (14 September 2011). "The many uses of 'nduja". The Daily Telegraph. Retrieved 6 October 2018.
  5. ^ "Why 2016 was the year of the 'nduja sausage". The Independent. 21 December 2016. Archived from the original on 1 May 2022. Retrieved 25 May 2019.
  6. ^ University, Spoon. "A spread called Nduja is suddenly popular in the US — here's how to eat it". Business Insider. Retrieved 25 May 2019.
  7. ^ "The Italian sensation sweeping the nation – 'Nduja – Cannon & Cannon". Archived from the original on 25 May 2019. Retrieved 25 May 2019.
  8. ^ Vines, Richard (13 December 2016). "What Is Nduja and Why Is It Suddenly on Every Menu?". www.bloomberg.com.
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