'Nduja di Spilinga has a distinct identity: it is born in Spilinga, in the province of Vibo Valentia, from pork meat and fat, salt, and calabrese chili pepper. Nothing else. That simplicity, carried on by generations of farming families, is the reason it has become one of the most recognizable cured meats in Italian gastronomy.
We at CLAI chose it because it meets the criteria that guide all our production: traceable Italian raw materials, processing without preservatives, a product that presents itself for what it is. Our Calabrese 'Nduja follows the traditional Spilinga recipe and uses 100% Italian meats.
The origins: Spilinga, a town with its own flavor
Spilinga is a village in the province of Vibo Valentia, overlooking the Tyrrhenian Sea. For centuries, farming families have prepared this cured meat with pork, fat, and the red chili pepper that grows abundantly on that Calabrese coast.
It was a practical preserve, lasting a long time, wasting nothing. Spread on bread, melted into a soup, used to flavor winter legumes. Over time the recipe has not changed, the context has: from a poor dish to a sought-after, ordered, gifted product.
How 'Nduja is made: ingredients and stagionatura
The original recipe allows no shortcuts. The ingredients are four: pork meat, fat, salt, calabrese chili pepper. No preservatives, no additives.
After stuffing, the 'Nduja is left to stagionatura for weeks. It is this resting time that transforms the mixture into something creamy and spreadable, with a recognizable aromatic profile. The chili pepper is not only for taste: it has a natural preserving function that allows the product to maintain its characteristics over time.
Our Calabrese 'Nduja uses meat from pigs born, raised, and processed in Italy. Vacuum-packed in about 400 g, gluten-free, dairy-free, with no added preservatives.
How to use 'Nduja in the kitchen: 10 practical uses
'Nduja works because it melts. With heat, it blends into any preparation, releasing fat, piccante, and aroma. Just a few grams can transform a dish. Here are 10 practical uses, from the simplest to the most elaborate.
- Bruschetta and crostini. Spread on warm toasted bread, with a drizzle of oil. The most direct use, the best way to evaluate its quality.
- Tomato pasta. Melt it in a pan with a tablespoon of oil before adding the tomato. Five minutes and the pasta completely changes character.
- Pizza. Added cold after baking, or in small pieces before baking. It works particularly well with fior di latte and red onion.
- Risotto. As a base for the soffritto, together with shallot or onion. It keeps the base flavorful without overpowering the other ingredients.
- Sandwiches and focaccia. With stracchino, squacquerone, or fresh goat cheese. The contrast between the delicate creaminess and the piccante of 'Nduja is striking.
- Eggs. A teaspoon in an omelet or on a fried egg. The heat melts the fat and distributes the seasoning over the entire surface.
- Stuffed vegetables. As a base filling for baked zucchini or peppers, mixed with bread, cheese, and parsley.
- Fish and seafood. A tip in a sauce for octopus, shrimp, or squid adds depth without overwhelming the sea flavor.
- Soups and legumes. A spoonful in chickpea or bean soup, added at the beginning or halfway through cooking.
- Cheese boards. Next to aged cheeses and crunchy bread. It is the product that gives character to the entire board.
Piccante and storage: what you need to know
'Nduja is truly piccante, but not aggressively so. The sweetness of the fat balances the heat of the chili pepper, resulting in something that warms without burning. Those not used to piccante can start with small amounts: just a little is enough to feel its effect on an entire dish.
Once opened, keep it refrigerated, well wrapped or in an airtight container. The goal is to protect it from air to preserve its creaminess and aromatic intensity.
Why choose CLAI Calabrese 'Nduja
CLAI Calabrese 'Nduja is faithful to the Spilinga recipe: essential ingredients, no preservatives, 100% Italian pork meat. It is:
- Faithful to the traditional Spilinga recipe, with essential ingredients and no preservatives
- 100% Italian pork meat, traceable and selected
- Gluten-free, dairy-free, and no added preservatives
- Versatile in the kitchen, from appetizers to main courses, from pasta to fish
- Vacuum-packed in about 400 g, to ensure freshness and shelf life
How to order it
CLAI Calabrese 'Nduja is available directly on clai.it. Refrigerated shipping throughout Italy, with the same care we put into production. If you haven't tried it yet, now is the right time.
Order CLAI Calabrese 'Nduja and bring an authentic cured meat with an Italian supply chain to your table.
