NDUJA FROM SPILINGA

It’s typically from the Poro’s plateau and the town of Spilinga in Calabria Italian region. Prepared with the fat pig’s part and by adding hot spicy calabrian chili, it’s stuffed in a natural “ orbo” (so called blind) casing in order to be smoked. Realized with:
• Pig meat
• Hot or mild chili
• Marine fine salt

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