Description
‘Nduja, the spreadable salume of Calabria, in the 190 g jar.
Pork meat and fat worked with 30% chili and salt into a soft, spicy paste, the typical salume of Calabria made to be spread, as the producer describes it. Same recipe as the 90 g jar.
For restaurants and chefs. The kitchen format: melt it into tomato sauce for pasta alla ‘nduja, dot it over pizza after baking, stir it into beans, scrambled eggs or roast potatoes, or spread it on warm bread. Heat makes it melt, so it works as a base as much as a spread. The producer leaves quantities to taste.
For specialty and Italian stores. ‘Nduja is one of the few Calabrian products that customers abroad ask for by name. The 190 g jar suits regular buyers who use it at home and shops supplying pizzerias. It sells beside cured meats and the chili creams of the same range.
Format guidance: the 190 g jar suits kitchen use; the 90 g jar suits retail and table service.
Specs: 190 g, case of 24, shelf life 24 months, Calabria (Italy).
Nutrition per 100 g: 456 kcal, fat 35 g (saturated 12 g), carbohydrates 14.8 g (sugars 0.2 g), fibre 14.6 g, protein 20.3 g, salt 1.2 g.
