'Nduja is a particularly spicy, spreadable pork salumi from Calabria, in the South of Italy. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices.
'Nduja is exceedingly versatile with a real depth of flavour. It can be used as the base of a pasta sauce, spread over Bruscetta, added to a pizza and much more.
Minimum weight of the 'Nduja pieces is 400g. As the 'Nduja is cured it can be kept in the fridge for a very long time!!!
Our Traditional Nduja was awarded a 1 star Great Taste Award in 2019.
Had this in Italy: loosen the skin of a fairly large chicken. Stuff the space between the flesh and the skin with a thin (ish) layer of Nduja then roast under foil for an hour at 160C remove the foil and continue cookin for a further 40 minutes or until the juice runs clear. Serve with your favourite veg and enjoy!
Thank you for taking the time to review our Nduja. It sounds a great dish - we might have to try it for our recipe cards!
Thank you for your continued custom.
Jen and the Tenuta Marmorelle Team
Fantastic product in meatballs on pizza in sauces have to stop myself putting it in everything every night
Thank you for your kind review. Our Nduja is so versatile and adds great flour to a number of dishes. I am delighted that you enjoyed it!
Thanks once again,
Mike and the Tenuta Marmorelle Team
Makes a superb ragu base,tasty.