Calabria Recipe – Traditional “Nduja” (Anduya) Spicey Salami Spread
Chef John Food Wishes
‘Nduja (pronounced “Anduya” is a particularly spicy, spreadable pork salumi from Italy. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices. It is a Calabrian variation of salumi, loosely based on the French andouille introduced in the 13th century by the Angevins.
‘Nduja is made using meat from the head (minus the jowls, which are used for guanciale), trimmings from various meat cuts, some clean skin, fatback, and roasted hot red peppers which give ‘nduja its characteristic fiery taste. ‘Nduja originates from the southern part of Calabria, namely from the small town of Spilinga and its neighborhood. It is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces.
Calabria (Italian pronunciation: [kaˈlaːbrja]; Calàbbria in Calabrian; Calavría in Calabrian Greek; Καλαβρία in Greek; Kalavrì in Arbëresh/Albanian), known in antiquity as Bruttium, is a region in Southern Italy.
The capital city of Calabria is Catanzaro. The Regional Council of Calabria is based at the Palazzo Campanella in the city of Reggio Calabria. The region is bordered to the north by the Basilicata Region, to the west by the Tyrrhenian Sea, and to the east by the Ionian Sea. The region covers 15,080 km2 (5,822 sq mi) and has a population of just under 2 million. The demonym of Calabria is calabrese in Italian and Calabrian in English.
In ancient times the name Calabria referred, not as in modern times to the toe, but to the heel tip of Italy, from Tarentum southwards, a region nowadays known as Salento.