'Nduja di Spilinga

'Nduja di Spilinga is a Calabrese cured meat with Protected Designation of Origin, originating from the homonymous municipality in the province of Vibo Valentia. It is a preparation characterized by a soft and creamy mixture, obtained by processing pork meat with red chili peppers, salt, and traditional spices.

The particularly soft consistency is the distinctive feature of this cured meat: thanks to its almost spreadable character, 'nduja can be enjoyed directly on toasted bread or used as a condiment for various dishes. The flavor is markedly spicy, with smoky notes resulting from aging methods, and it represents an iconic element of the Calabrese table.

Production follows traditional protocols involving stuffing and aging the meat, generally in natural casing. Beyond direct consumption, 'nduja is widely used as a base for culinary preparations, from enhancing pasta dishes to more contemporary recipes in the region's cuisine.