Nduja San Donato, propriété de la famille Pugliese, est l'une des premières entreprises artisanales à se développer dans la région d'origine de la 'nduja : Spilinga, sur les pentes du mont Poro, dans la province de Vibo Valentia. Nous veillons chaque jour à utiliser des matières premières de qualité et à observer scrupuleusement le processus de fabrication classique à travers toutes ses phases typiques, du fumage naturel au vieillissement lent. Nous n'utilisons pas de conservateurs, de colorants ou d'autres additifs alimentaires. Uniquement de la viande, du sel et du piment rouge de Calabre séché au soleil. D'un autre côté, pour nous, la qualité est une chose simple.

Catégorie de produit

Aliments

Les produits à la foire

  • - La ‘Nduja è un insaccato spalmabile prodotto con le parti grasse del suino (lardello

  • - guanciale

  • - pancetta e rifilature di parti magre).--Alla carne suina

  • - lavorata con crivelli a fori stretti

  • - vengono aggiunti nelle giuste dosi

  • - il peperoncino rosso piccante calabrese e il sale.-Dopo il cosiddetto “riposo”

  • - l'insacco e qualche giorno di affumicatura artigianale

  • - viene lasciata stagionare naturalmente

  • - in base al peso

  • - all'interno del budello stesso del maiale.

  • - The Rolled Pancetta of Calabria is obtained from the cut of the pork underside suitably selected and trimmed. -It is flavored with natural spices and left to rest in salting

  • - massaged daily and repositioned for a period of 3/5 days. washed with red wine and covered with Calabrian chilli. Once rolled up in the veil

  • - it is tied

  • - battened and smoked for a few days. It is hung in maturation for a period of about 90/120 days. It is characterized by the scent of spices and the rich taste.

  • - It is a typical Calabrian sausage

  • - smoked and aged in natural casing. and left to mature after smoking for a period of time that varies between 30 and 45 days. When cut it is soft and fragrant.

  • - It is the Calabrian salami par excellence. We use only the best cuts of pork

  • - generally from thigh pulp

  • - drawn with a sieve with large holes. - Once salted

  • - the meat is mixed with red chilli and then stuffed into sausages. smoking

  • - for a period of time that varies between 45/60 days. -The mixture is consistent

  • - soft with hints of red pepper.

Étiqueter

Sans gluten
Sans lactose
Sans conservateur
Sans additifs