Organic Free Range Calabrian 'Nduja
Weight: 250g (approx)
We are excited to introduce you to our new range of very special organic, free range cured meats. Our artisan products are hand made with meat from black pigs ethically reared in the wild in Calabria, southern Italy.
Calabrian black pork is renowned in Italy because it contains higher levels of monounsaturated and polyunsaturated fatty acids of the omega-3, omega-6 series and omega-9. The presence of healthy fats (68% as opposed to 30-40% in other types of salami), means that Calabrian Black cold cuts are much better for cholesterol levels than normal salami and said to be as good for you as tuna or salmon!
'Nduja is a traditional spicy Calabrian salame made with finely minced black pork meat mixed with chilli pepper and salt. Seasoned from 40 to 90 days depending on its size, soft, creamy and pleasantly chewy, this unique, spreadable salami is a vibrant orangey-red colour (from the chilli) and has a strong, distinctive taste. If you are familiar with 'Nduja, you will notice that our organic Calabrian Black 'Nduja is much darker in colour than the industrially produced type. This shows the high level of meat content compared to fat.
The spicy kick of 'Nduja can be felt everywhere, from the palate to the nose and then especially in the throat! It's extremely addictive too!
This is a very versatile type of salami which can be spread on bread, used as a pizza topping, incorporated into pasta sauces, as an accompaniment to roast or baked potatoes or with fried eggs.
Our 'Nduja is a 100% natural product made with no additives and preservatives. It comes in a natural casing and is then vacuum packed.
Keep refrigerated (below 10 degrees) and wrapped in foil. It should keep for about 20 days.
Calabrian Black pork, Calabrian chilli pepper, salt.
Azienda Agricola Romano
Since 2009 the Romano family has been breeding Calabrian Black Pigs which roam freely and peacefully in the wild, 1,100m above sea level in the Sila Mountains overlooking the Ionian Sea.
The territory (wooded landscapes and small pastures) provides optimal conditions and the ideal habitat for this native breed of pig. The Calabrian Black grows very slowly and reproduces in complete harmony with nature, and is therefore not very profitable for intensive breeding. It was brought back from extinction by passionate small scale farmers like Angelo and the Consortium of the ‘Suino Nero di Calabria’.
Nicola Romano’s 100 pigs have the perfect characteristics for the production of high quality salami. They are bred with great care and plenty of attention to animal welfare. They are robust and enjoy the temperate climate and plenty of sunshine outdoors year round. They have a healthy diet, feeding only on natural products found in the wild, including acorns, chestnuts, vegetables, olives, herbs and cereals. As a consequence the sausages and hams produced have an intense natural sweet flavour and the meat is so tender it melts in the mouth.