‘Nduja 400-450 g

(5 customer reviews)

HK$ 149.00

‘Nduja’s is pork fat, herbs and spices, along with spicy Calabrian peppers.

卡拉布里亞的辣冷切肉。1件 – 400-450克

Weight: Around 400-450g

Buy ‘Nduja now in Hong Kong

RECIPES:
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‘Nduja. What is it?

‘Nduja is a typical spicy, spreadable salami sausage from Calabria region in southern Italy.

‘Nduja  (pronounced as in-DOOJ-ah)  is made with pork fat, herbs and spices, along with Calabrian chili, which give ‘Nduja chili heat and a distinctive red color. It originated in Vibo Valentia province, and much of it still comes from the town of Spilinga.

“It’s great with anything from fresh burrata cheese to shellfish to pizza, and you can whack it in almost any pasta” . “It’s the go-to ingredient for a bit of a kick. It’s like a non-vegetarian chili oil.”

The name ‘Nduja is probably a derivative of the French andouilleaccording to Academia Barilla, the Italian Food Academy. When the French fought the Spanish in southern Italy in the early 19th century, they may have helped in the development of ‘Nduja.

There are also similarities to the Spanish cured sausage, Sobrassada.  When you add ‘Nduja to your recipes,  “You get this really yummy, spicy taste and people love spicy food. They want a little bit of a kick in their food.” 

We aim to introduce this typical Italian unique delicacy to everyone. Buy  ‘Nduja in Hong Kong and learn how to make ‘Nduja Grilled Mozzarella Cheese Sandwich Panini or how to make the Seafood and ‘Nduja stew.

Weight 500 g
Brand

Salumificio Sorrentino

5 reviews for ‘Nduja 400-450 g

  1. Mandy Kum Lee Tuen Mun

    I use Nduja to spice up almost any of my dishes. I wish had known about this delicacy back in the days. Thanks for sharing the recipes.

  2. Kathia Pok Fu Lam

    I have discovered Nduja through my friend at work. I love its taste, I can add it to some of my Chinese type of dishes I make. It gives so much more flavor.

  3. Catherine Leung in Sai Ying Pun

    I love its spicy taste. Try it on hot bread with avocado on top, it’s something to die for.

  4. Hui Wong in Shatin

    I followed and made the 2 recipes for with Nduja that you have here in your website and I have to say this is something SOOOOOOOOOO YUMMMYYYY. Thanks for sharing this.

  5. Anthony Wong in Shatin Wai

    that spicy kick that only Italian chili can give you. LOVE IT ON ALMOST ANYTHING. Thanks Ciao

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