'Nduja with Calabrian chilli pepper Salumificio S.Barbara 350/450g

• Authentic Calabrian Tradition: Prepare your dishes with authentic Calabrian 'Nduja, an explosion of spicy flavour, but not too much!
• High Quality Ingredients: Made with first choice pork and chilli pepper grown in the fertile land of Calabria.
• Versatile and Tasty: Perfect for seasoning pasta, pizza, bread or as an ingredient to give a spicy touch to your favorite dishes.

Explore the authentic culinary tradition of Calabria with 'Nduja with 100% Calabrian chilli pepper from Salumificio S.Barbara. This delicious specialty is made with high quality pork and chilli pepper grown in the fertile land of Calabria, giving the product a unique and enveloping spicy taste.

Awards : First prize in the 'Nduja category at the “Salumi and Cheese” fair held at the Palazzo delle Fontane in Rome (September 2012)

'Nduja is incredibly versatile in the kitchen. You can use it to season pasta, enrich the flavor of your homemade pizzas, spread it on good crusty bread or add it as a special ingredient to your favorite dishes for a spicy touch.

SIZE: 350/450 gram slice

More info

SIZE: 350/450 gram slice.

SPECIFIC NOTES :

ORGANOLEPTIC CHARACTERISTICS :

ORIGIN: Calabria.

INGREDIENTS: Pork, salt, spicy pepper sauce.

ADDITIVES AND PRESERVATIVES: None.

STORAGE METHOD : Cool, dry place.

PRODUCER : Salumificio Casabona - Casabona (KR).

Nutritional values ​​per 100g: Energy 985 KJ / 235 Kcal Fats 14 g of which saturated 4.8g, Carbohydrates 0 of which sugars 0 g Proteins 28 mg, salt 6g.

Short supply chain S.Barbara

In the countryside of the upper Crotone area in an area known as Santa Barbara (hence the brand of cured meats), pigs are raised in a semi-wild state, partly of rustic breeds (landrace, large white, black Calabria), whose diet is 60% from local flour products, corn, barley, wheat, grown on neighboring farms, therefore preferring a short supply chain. Slaughter takes place in the area, after 12 months (contrary to 6/8 months for pigs raised with the traditional intensive method), when the animals weigh around 180/200 kg. The meat thus has time to mature, gaining unique characteristics in terms of consistency and flavour. This happens thanks to the experience acquired and passed down. The entire transformation process of the raw material is carried out with caution, passion and professionalism. The processing of the meat is done strictly by hand, from the cutting of the meat, the enervation, to the tying, subsequently stuffed into sausages and subjected to a slow maturing process. The strengths of this controlled, certified, natural quality supply chain are: the territorial identity of the breed and the techniques of its breeding and related production.