The origins of ’nduja — a spreadable, spicy salumi served with bread, in pastas and on pizzas, and one of Calabria’s most notable exports — are hazy.
The word, pronounced en-DOO-yah, seems to come from the French andouille, which means spicy sausage. Some speculate that Spaniards brought fiery salami to Italy in the 16th century, along with chile peppers.Originally a peasant sausage, ‘nduja is composed of back fat, belly and trimmings of lean meat — the same mix used to produce mortadella. The meat is butchered, then ground up with large quantities of Calabrian chile pepper, which makes up 30% of the spreadable sausage.
The ground paste is cased and smoked with oak, olive and acacia, then cured in a temperature-controlled room anywhere from 45 days to up to a year.Most of the world’s supply of the hot salami is made in Spilinga, Calabria, a hillside town overlooking the Tyrrhenian Sea. ’Nduja e Salumi Gabriella Bellantone owner Francesco Fiamingo is the second largest ’nduja producer in the area; the tradition dates back at least four generations in his family.
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