The 'nduja is one of the iconic products of Italian gastronomy. Soft, intense, and pleasantly spicy, it is made using a process passed down through generations, in which every stage of production contributes to creating a unique product.
In this article, we take you inside our curing room to discover how authentic artisanal 'nduja is made.
The origins of 'nduja
'Nduja is a typical cured meat product from Calabria, particularly from the province of Vibo Valentia and the Monte Poro area.
Born as a product of peasant tradition, it was prepared using the most flavorful parts of the pig and plenty of Calabrian chili peppers, an ingredient that still represents its main characteristic today.
Over the years, it has become one of the most appreciated Italian products worldwide.
The choice of raw materials
A good 'nduja is first and foremost made from quality meat.
To obtain a well-balanced product, flavorful cuts and the right percentage of fat are selected, which is essential for achieving the typical creamy texture.
Calabrian chili peppers add color, aroma, and character without covering the flavor of the meat.
Stuffing
Once the mixture has been prepared, it is stuffed into a natural casing.
Each piece is tied by hand to ensure a uniform shape and promote even curing.
Curing: time makes the difference
And it is precisely here that the magic happens.
The photo above shows our aging room, where each 'nduja slowly rests to develop its aromas, flavors, and texture.
During this period, the following are constantly monitored:
- temperature;
- humidity;
- ventilation;
- aging time.
Every day of aging allows the flavors to become more intense and harmonious.
There are no shortcuts: time is one of the most important ingredients.
How to enjoy it
'Nduja is extremely versatile.
It can be used:
- spread on warm bread;
- on pizza;
- with pasta;
- to flavor sauces and risottos;
- with aged cheeses;
- in gourmet burgers.
A small amount is enough to transform a dish.
How to store it
To preserve all its qualities, we recommend:
- store it in the refrigerator after opening;
- reseal it carefully;
- consume it within a few weeks;
- bring it to room temperature a few minutes before use to enhance its aroma.
The RASAL philosophy
Every cured meat tells a story.
At RASAL, we continue a tradition that began over twenty years ago, working every day with the same care we have always devoted to artisanal production.
We believe that quality depends not only on the raw ingredients, but also on respecting the proper timing, experience, and passion.
Our aging room, like the one shown in the photograph, is where this philosophy takes shape.
Bring Calabria to your table
If you want to taste a true artisanal Calabrian 'nduja, prepared according to tradition and carefully aged, discover our selection in the RASAL shop.
👉 Discover RASAL 'Nduja