‘Nduja di Spilinga
One of the most typical Calabrian piece of charcuterie, made with lard, cheeks and bacon of heavy pigs, all blended with local red chilies, slightly smoked and
cured for 90-150 days. The casing used is natural. The taste is piccante, strong to the palate, meaty and round. Delicious with bread, on pizza and with pasta.