'Nduja il Crespo, 400 g

Few ingredients embody the soul of Calabrian cuisine so well like 'nduja, a soft, spicy, spreadable sausage made with lean cuts of meat, pork fat, generous amounts of Calabrian chili peppers, and salt.

Originally produced in the town of Spilinga, 'nduja' has a smoky pungency that balances rich flavor with a vibrant, lingering spiciness.

The product, called Il Crespo (which is the natural casing-stuffed version), is produced by 'Nduja San Donato , a small family business deeply rooted in local traditions, located in the town of Spilinga, at the foot of Monte Poro.

This is the land where 'nduja was born , and San Donato preserves tradition in every step of production. Their commitment to the place and the method of preparation ensures that all their products are authentic.

Il Crespo is the classic, traditional form of San Donato 'nduja, stuffed into a natural casing ("budello naturale"), which gives it a firm exterior while preserving its soft, spreadable interior. The product is made from a mixture of lard (lardello), minced pancetta and guanciale bacon and lean cuts of meat, seasoned with Calabrian red chili (34%) and salt (3%).

After filling, it is aged in the same natural casings for 60-90 days, which gives structure and depth to the product,

Il Crespo has a bold yet refined flavour: smoky and intensely spicy, with a silky, creamy texture that melts in your mouth. A slight heating intensifies the spiciness and softens the fat, releasing its rich, peppery aroma.

It goes great with toasted bread or bruschetta, but it can also be used equally well with pasta sauces, ragu, or even roasted vegetables.

For the best taste experience, let it come to room temperature (or warm it slightly) to allow its full flavor to develop.