Calabria, Italy
Italy
Calabria, the toe of Italy's boot, is renowned for its spicy 'Nduja, a spreadable salami that has taken the culinary world by storm. The region's love for chili peppers defines its sausage-making tradition.
Sausages from Calabria, Italy
'Nduja
Calabria, Italy
'Nduja is a fiery, spreadable pork salami from Spilinga in Calabria, southern Italy. Unlike most salami, it has a soft, paste-like consistency thanks to a high proportion of Calabrian chili peppers (peperoncino) and pork fat. It can be spread on bread, melted into pasta sauces, or used as a flavor base.
Soppressata
Calabria, Italy
A flattened Calabrian salami of coarse-cut pork shoulder and back fat, mixed with Calabrian peperoncino paste, sweet pepper cream, black pepper, and wine. After stuffing into pig casing and tying with multiple loops of natural twine, the sausages are pressed between wooden boards to take the signature flat oval shape, then aged at least 45 days. The piccante (spicy) version reads as bright red-orange in cross-section; the dolce (sweet) version stays deeper red; the bianca (white) version drops the chili paste entirely. PDO-protected since 1998.