The outstanding characteristics of 'Nduja San Donato are its simplicity, authenticity, and commitment to terroir. They use only three ingredients for their product: high-quality Italian pork, sun-dried Calabrian red chili peppers, and salt.
The production process follows the old, proven method: after finely grinding the meat, it is hand-stuffed into natural casings, followed by slow natural smoking and long aging in well-ventilated rooms.
The company also holds BRC and IFS certifications, underscoring its commitment to food safety and the highest quality.
The location of 'Nduja Sandonato in Spilinga is no coincidence: the microclimate of the area – humid yet airy – is ideal for aging, helping to develop the 'nduja's characteristic taste and aroma. All of this – the origin, the location, the purity of the ingredients, and traditional techniques – makes 'Nduja San Donato one of the best producers of 'nduja.
What is 'nduja?
'Nduja (pronounced: en-doo-ya) is a spicy, spreadable pork sausage paste originating from the Calabria region, particularly around Spilinga. Its production involves mixing fattier cuts of pork (e.g., belly, bacon) with generous amounts of sun-dried Calabrian chili and salt. After the mixture is stuffed into natural casings, it is smoked and then slowly aged – this process gives 'nduja its characteristic smoky and spicy flavor.
Historically, 'nduja was a simple peasant food – a way of preserving pork using local ingredients. Today, 'nduja extends far beyond the borders of Calabria. Chefs and food lovers everywhere appreciate it – spread on bread, mixed into pasta sauces, or even used to flavor pizzas. Its fiery yet rich taste makes it versatile and deeply rooted in Calabrian culinary heritage.
