'Nduja' is a type of cured salami, made from genuine pork and flavored with ground hot chili pepper. It has its roots in ancient Greek and Roman kitchens, but it was also enjoyed by the Normans, Spanish and French. 'Nduja! is a typical Calabrian product. Its versatility is amazing. Spread it on a bruschetta, or spice up your favorite pizza, add to your favorite chili recipe. It also makes a great sandwich spread. Our favorite is Spaghetti with olive oil, garlic and a dollop of 'Nduja!
An Italian food magazine has crowned 2016 the “year of 'Nduja”, a period when the Calabrian sausage conquered the West. The answer, perhaps, lies in its versatility: Michelin-starred chef Jason Atherton says it's “cool to cook with” and serves it up with onions at one of his London restaurants. Jacob Kenedy, who runs Bocca di Lupo in the London, says the popularity is down to flavor: “Nduja deserves to be popular because it is fiery-hot and piggy, which are two very good things together.” Pigs used in the production of 'Nduja must be fed in the traditional way - with a diet of cereal, pumpkin, acorns and nuts.
It is then smoked and formed and can last for up to two years - gaining flavor over time.
Spicy sausages without preservatives or colorants. Hot sausages with hot pepper grown in the area of Monte Poro. The frank and spicy taste of this sausage returns the natural pleasure of chili pepper that blends beautifully with the excellent fresh meats selected.
Distinctive and exclusive, these sausages represent the typicality that once characterized the peasant family in the area of Monte Poro in Calabria, as they are still produced through a completely artisanal processing according to ancient techniques of local pork butchery. The genuine and spicy taste of this sausage brings back the natural pleasure of the spicy chilli pepper that blends beautifully with the excellent fresh meats selected from pigs that meet the specifications of the Parma Ham Consortium, thus giving birth to a sausage with a unique and authentic flavor.
The mixture of these particular spicy sausages of the size ranging from 7 to 10 cm, obtained by the now forgotten technique of cutting the meat "a punta di coltello", is well combined with salt and hot pepper, and stuffed into natural casings of pork.
Purpose of use: Food intended for ordinary people of various ages, with the exception of babies and those allergic to the ingredients.
Organoleptic characteristics: Distinctive product with an intense and typical taste and smell.
Traditional Culatello Zibello Fiocco (whole)
Fiocco Culatello the thigh of the swine worked and seasoned, in that magic band of earth on the shores of the Po in the province of Parma. Here it is produced what the " King of the meats" is considered.
Among the true ones "jewels" of the Italian handicraft production. The Culatello is gotten only by the thigh of the boned adult swine, the best part, the more appreciated, that after a careful "rifilatura" (trimming) it is carefully salty and massaged to make the salt to penetrate in depth. The magisterial hand made binding gives it the characteristic pear form, making every piece different to the other. It will be the nature, with the particular damp and misty winter, to do that a precious jewel, to maintain it soft, and mature to the best, absorbing those fantastic aromas that make it unmistakable. This is the first phase of the seasoning, in winter.
Parma Ham DOP Dolceterra
Weight 1.8 kg approx / 3.8 lb
Hock of Parma Ham: the most tender and sweet part of the ham.
A very delicate Parma ham, sweet and pleasant to the palate. A great and inimitable product, unique because it is good and nutritious. A winning food for its organoleptic characteristics, ideal for a correct balanced diet, with no added preservatives.
A high quality product carefully selected for those looking for the best Parma Ham. Produced with the utmost care, with selected and salted fresh pork legs, then aged in the cellar. All these elements and the experience gained over the years make the ham one of the most appreciated and enjoyed ham in the best delicatessens and restaurants in Italy and abroad.
Parma ham is produced without colourings and preservatives, nitrites and nitrates. It 'a food particularly rich in high quality protein easy to assimilate.
Parma ham is recommended in the diet of everyone especially children, athletes, pregnant women, slimming diets or to overcome clinical stressful situations.
Guanciale Norcia - Peppered (Whole)
Cured unsmoked Italian pig cheek chops work wonders for busy weeknights when you need to get supper on the table. Guanciale Norcia is made from the cheek of the pig and seasoned with pepper to make it great salami you can eat as a condiment. If you are looking for a perfect chop for the night or you want to eat something special with your friend or family, Guanciale Norcia is perfect for you. The city of Norcia is located in the region of Umbria.
Popular for its pork, the city of Norcia produces the best pork in Italy. But you don’t need to visit this city before you enjoy the great food the people of this beautiful city are enjoying. You can actually enjoy peppered pork anywhere you are. Guanciale Norcia is a specialty from Norcia.
The pork cheek is prepared hygienically and with the ingredients, it will tickle your palate. Made with the pork cheek and coated in delicious pepper crumb, Guanciale Norcia brings you all the flavour of peppered pork bacon.
Amarone Wine-Infused Salami
Amarone Wine-Infused Salami, It's in Valpolicella area where the encounter between the aroma of the wine and the prestigious parts of meat happens, creating a unique harmony of flavors. The spice of our cured salami is offset by notes of wine and garlic. Minced pork meat. Seasoned in "cantina with Amarone Wine" for 6/10 months. Weight: Whole 0.66 lbs in vacuum packs to guarantee High-Quality Standard of Dolceterra.