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Artisan Nduja, Salumifico Calla’ (180gr)

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Why we love it

Synonym with Calabria, the nduja is now known and consumed all over the world. Nduja is an atypical sausage, due to its soft and creamy consistency that makes it a spreadable.

Originally produced with pork left over and considered a poors’ food, nduja has evolved over time to become today a versatile ingredient of many recipes, not only Calabrian. Nduja is nowadays used both for the preparation of quick snacks or elaborate and refined dishes by Michelin star chefs.

Our artisan nduja is produced through the careful selection and grinding of fatty parts of the pig (bacon and lard) and trimmings of lean parts, salt and the unmistakable flavour of the Calabrian red chillies, carefully selected raw and dried in the sun, according to traditional methods. The meat mixture is then left to rest overnight and, subsequently, inserted in natural pig casing, perforated and tied by hand with natural twine and left to mature for a period of at least sixty days.

Our artisan nduja has an intense red color and a pasty consistency with the typical spicy flavor and a strong aroma, characteristics that make it able to enhance the flavors of any dish. Industrially made nduja tend to be very hot and spicy to the point that cover any other flavour, a properly made nduja should complement the other flavours. The nduja, due to the presence of chillies has excellent antiseptic and antioxidant properties. Meat, salt and Calabrian chillies are the only ingredients of our artisan nduja; preservatives, gluten and lactose free.

Our artisan nduja comes in a glass jar, ready to be use, just take as much or as little as you like and add a dash of extra virgin olive oil before putting it back in the fridge.

Pork meat (68%), chili pepper (27%), sunflower oil, salt

The artisan who made it

It all started in 1965 when Vittorio Callà, a breeder opened a butcher shop in Mileto, a small village not far from Vibo Valentia. Mileto is known for its numerous butchers and the quality of the meat (hence its name "City of meat"), with visitors coming every day to buy fresh meat and seasoned.

Thanks to the passion and knowledge of Vittorio and the help of his family, the small butcher in a few years, had become a synonym for high quality meat. In 1978 the second generation took over and decided to go one step further, they decided to build a slaughterhouse so they could control the whole process and ensure animals were treated properly.

Now, the next generation has taken over from Vittorio’s sons, and the small butcher shop is slightly bigger, but it is as artisan as it was when Vittorio first opened producing some of the best cured meat, including the famous Ndjua. All their meat and cured meat only uses natural ingredients without preservatives, they are 100% natural.

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