Description
‘Nduja, the spreadable salume of Calabria.
The producer presents it as the typical salume of Calabria, made to be spread. Pork meat and fat are worked with 30% chili and salt, and nothing else, into a soft paste with marked heat. Protein is high for a spread, at 20.3 g per 100 g.
For restaurants and chefs. Heat melts it, so it works as an ingredient as much as a spread. Stir a spoonful into tomato sauce for pasta, dot it over pizza after baking, fold it through scrambled eggs, beans or roast potatoes, or spread it on warm bread for the antipasto. 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, which makes it a destination purchase as much as an impulse one. The 90 g jar keeps the price accessible for a first try. Staff can explain it in one line: a spicy pork salume you spread, good with bread, cheese and cured meats.
Format guidance: the 90 g jar suits retail and table service. The 190 g jar, on the price list, is sized for kitchen use.
Specs: 90 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.
