BLACK PIG 'NDUJA

'Nduja

'Nduja is a true artisanal product of excellence. It cannot be produced at any time of the year. To possess all its organoleptic characteristics and the correct consistency, it must be produced in the winter months, the coldest ones, when pork is traditionally processed. From the animal, lardello, guanciale, and pancetta are used. Salt and spicy Calabrian peperoncino are added in abundance. It contains no preservatives, thanks to the amount of hot chili pepper, which has antiseptic properties. Another characteristic that makes this sausage unique is its creamy consistency, allowing it to be spread.

Ingredients: 'Nduja from black pork 90% (Calabrian black pork fat and meat, sweet and spicy Calabrian chili pepper 26%, salt), olive oil.

How to use

Thanks to its creamy consistency, 'Nduja is perfect to be enjoyed as an appetizer or starter, on bruschettas, for example, but it can also be used in pizzas and pinsas or to season pasta dishes. It is recommended to combine it with paccheri, which are capable of magnificently retaining the seasoning, or with scialatielli. The caliber of this pasta ensures a perfect harmony between the flavor of durum wheat and the spiciness of 'Nduja. Some traditional Calabrian recipes suggest other uses for 'Nduja: with roasted zucchini flowers, in the 'Nduja and Caciocavallo Silano timbale, or in 'Nduja and eggplant meatballs, which are combined with tuna and aromatic herbs. Another Calabrian specialty is bean soup with 'Nduja. Despite its simplicity, it is a true monument to regional culinary tradition.

Calabrian Peperoncino

The generic name Calabrian Peperoncino covers all varieties cultivated exclusively in Calabria belonging to the species Capsicum annuum L., the spicy fruit of a plant belonging to the Solanaceae family, native to Central and South America. Known and widely consumed in Mexico for 9,000 years, it arrived in Europe aboard Christopher Columbus' three caravels when he returned from his voyage to America in 1492. Thanks to its strong flavor and vigorous aromatic character, it quickly spread in Spain and the Mediterranean basin.

It is the only chili pepper capable of providing an exceptional spicy flavor without burning the taste buds. The peperoncino from this region is of excellent quality; its growth is favored by optimal humidity levels and it does not need to be chemically treated. The chili peppers must be dehydrated naturally, and the most renowned ones are produced in the Monte Poro area. The Calabrian people use it as a condiment in pasta, pizzas, vegetables, or meat dishes.

Delizie di Calabria

The story of Delizie di Calabria, a family business founded by Domenico Scalise, began four decades ago in the region where the sun shines 300 days a year, Calabria. An important city of ancient Magna Graecia, this very mountainous region of southern Italy is located between the Ionian Sea (to the east) and the Tyrrhenian Sea (to the west) and is separated from Sicily by the Strait of Messina. Here, peperoncino found its ideal habitat, becoming the exponent of a rich and healthy gastronomic culture.

The history of the Calabrian tradition of preserves is so ancient that it is lost in time. Products from the land were preserved in jars and remained available all year round, with all their freshness. Born as a small farm dedicated to processing agricultural products, Delizie di Calabria is now a benchmark in the production of Peperoncino di Calabria and other Calabrian riches. A modern and efficient production structure, but respectful of the environment. It combines peperoncino with other tasty ingredients, such as Tropea red onion, olives, sun-dried tomatoes, bergamot, among many others. Each ingredient finds its place on tables, but also in pantries, full of delicious preserves.