Hot spreading salami made with 1/3rd chilli, 1/3rd fat and 1/3rd lean meat.
In Cervicati the tradition is to eat nduja on bread, never to cook with it. Elsewhere in Calabria it is traditional to cook it with seafood, in pasta sauces, on pizza; anywhere that will benefit from a bit of porky warmth. And what doesn't benefit from that? We even like it with our cheese on toast!
Made by Tonino Sansone on his farm with 30 hectares of wonderful Mediterranean woodland just outside the village of Cervicati. Tonino has no history of farming; he is local bus driver in the mornings and also the deputy mayor of the village but he has 3 sons and, with youth unemployment at 55% in Calabria, he wanted to create something for his family's future.
The 300 rare breed pigs live outside in a mix of holm oak, buckthorn, juniper and myrtle all year round and are slaughtered at between 24-26 months old. They don't mind heat or cold but hate
