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Best Calabrian Sausages
'Nduja is one of the most famous specialties of Calabrian cuisine. This spicy, creamy cured meat product is made from pork, including parts of the meat, fat, and red pepper, which gives it its distinctive intense flavor and characteristic red color.
Macelleria Ioppolo uses traditional recipes and techniques to produce its 'Nduja, carefully selecting high-quality ingredients and meat from trusted sources. This product is handmade and dried in a specific way, which contributes to its rich and spicy taste, making it a true delicacy for lovers of spicy food.
Antico Nero d'Aspromonte’s Antica 'Nduja is a traditional, spreadable spicy salami made from the prized black pigs of Aspromonte, an indigenous breed raised in the wild Calabrian mountains. Crafted using ancestral recipes, this ‘nduja blends selected pork cuts with Calabrian chili peppers and sea salt, then is naturally fermented and aged in natural casings.
Its bold, smoky heat and rich, creamy texture make it a versatile delicacy - perfect spread on warm bread, stirred into pasta, or used to enhance sauces. The use of heritage breeds and slow artisanal methods ensures exceptional depth of flavor and authenticity.
AWARDS
Great Taste Awards - 2 stars
2024
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Best Calabrian Sausage Types
'Nduja is a traditional spicy, spreadable pork sausage from Calabria, believed to originate in a small town of Spilinga. Known for its fiery flavor, creamy texture, and versatility in cooking, 'nduja originated in rural Calabria as a way for farmers to utilize less desirable cuts of pork by mixing them with a high concentration of chili peppers for preservation and flavor.
It is typically made from pork fat, meat (especially shoulder or belly), and an abundance of Calabrian chili peppers, which give it its distinctive red color and intense spiciness. The high fat content results in a soft, spreadable texture, setting it apart from traditional cured sausages.
THE BEST 'Nduja Sausages
Among the typical products of southern Italy, soppressata stands out as a type of Calabrian cured sausage, made from a mixture of coarsely ground finest pork cuts: ham, shoulder, and tenderloin, along with fat from the front loin.
The meat is seasoned with salt, black pepper, and strong or mild peperoncino. Stuffed into a natural casing and hand-tied with twine, it is left to mature for a minimum of 45 days in a cool, humid place to develop the rounded, savory taste that comes from slow ripening.
‘Nduja di Spilinga is a traditional, spicy, spreadable pork sausage from the town of Spilinga, located in the region of Calabria in southern Italy. It is widely regarded as the authentic and original version of ‘nduja and is celebrated for its rich, bold flavors and artisanal production methods.
Made using a simple yet perfected recipe, ‘nduja di Spilinga consists of finely ground pork fat, meat (often cuts like the shoulder or belly), and a generous amount of Calabrian chili peppers. These chilies give it its characteristic fiery heat, vibrant red color, and natural preservative qualities.
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