Nduja di Calabria - L'originale cresponcino di Spilinga 400 gr. Pecorino calabrese we suggest that before consuming

we suggest that before consuming the product to open it from vacuum and leave it all' air 15 minutes so that the cheese of pure sheep's milk can in contact with the 'air oxygenate and transmit the full organoleptic characteristics combined with those of olives mature cultivar nocellara del Belice

we produce a tasty

or mechanically

to be served in flakes in precious cutting boards

Nduja di Calabria - L'originale cresponcino di Spilinga 400 gr. Pecorino calabrese we suggest that before consumingthe real nduja of Spilinga in Calabria where tradition and artisans still make the difference. The name nduja derives from "andouille", a French word that defines a type of soft sausage. In the past, the nduja was a poor man's dish: it was prepared with the less noble parts of the pig, but today only the best parts are used and they are mixed with salt and Calabrian chilli pepper, both sweet and spicy, which give flavor to the sausage and its typical