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La 'Nduja è un salame spalmabile tipico di Vibo Valentia.
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Viene prodotta con gli intagli più grassi del maiale, avanzati dalla produzione degli altri salumi. Tipicamente si usano spalla, pancetta, guanciale, coscia e sottopancia di maiale. La proporzione più comune è 3 parti di grasso di maiale e 1 di pepe rosso (dolce o piccante).
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Viene leggermente affumicata e fatta stagionare tra i 45 e i 90 giorni.

Versione delle 12:11, 25 ott 2022

La 'Nduja è un salame spalmabile tipico di Vibo Valentia.

Viene prodotta con gli intagli più grassi del maiale, avanzati dalla produzione degli altri salumi. Tipicamente si usano spalla, pancetta, guanciale, coscia e sottopancia di maiale. La proporzione più comune è 3 parti di grasso di maiale e 1 di pepe rosso (dolce o piccante).

Viene leggermente affumicata e fatta stagionare tra i 45 e i 90 giorni.