M�rke: Salumificio San Giorgio

The 'Nduja is produced with the fat of pork ( bacon, bacon, bacon and pieces of meat trimming) that are ground very finely to obtain a batter.

This should be mixed with large amounts of chili pepper that gives it the characteristic fiery red color and the characteristic spicy flavor. The bags will be kept in the blind gut said "bereft". After a short period before the curing is smoked and it matures definitively until it reaches the optimum consistency.

It is consumed in small doses specially heated with stoves specific small table in order to enhance the aromas and allow the perfect spreadability.