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Rovagnati 'Nduja di Spilinga

Spreadable Spicy Delicacy of Italy

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Very similar to sobrassada from the island of Mallorca in Spain, 'Nduja is an Italian delicacy, typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices. It is a Calabrese variation of salumi, loosely based on the French andouille introduced in the 13th century by the Angevins.

Tasting Notes from the Curator

‘Nduja is literally a spread of uniqueness. This delicacy has a spreadable consistency that is obtained with the right proportion of fat, finely chopped shoulder meat and hot pepper. The variety is flavored with Tropea red onion. Also smoked with beech wood.

‘Nduja is so soft and practically melts when warm, it’s possible you’ve enjoyed ‘nduja in dishes before, without being able to pinpoint exactly where that ever-so-slightly funky, meaty and delectable taste was coming from. It is rich and buttery, something you wouldn’t usually expect from a meat product like this one. The spice provides an extra kick and works wonderfully for a variety of dishes

Pairings

Quite popular in American restaurants, dolloped onto pizzas or simply spread on crusty bread, ‘Nduja makes a versatile product that can be enjoyed by many. It can also be mixed into pasta sauces, where its fiery red hue blends like a perfect dream with the amount of tomatoes and fresh peppers.

Given the ‘Nduja’s spicy nature, there are a couple of wines that would work well. It can be balanced with wines on the sweet side. Give it a go with an off-dry Riesling or Rosé like Lionel Osmin & Cie Villa La Vie En Rose.

If you’re going for a hearty dish with ‘Nduja, pair it with a mature Pinot Noir. Our recommendation is De Loach Maboroshi.

Sausage from the Old World

While the full origin story of ‘Nduja remains a bit of a mystery, it was a product born out of resourcefulness and necessity—a cured pork product for those with limited resources. Poor farmers who raised pigs would sell the most expensive prime cuts of pork to royal and upper-class families who could afford them. What the farmers were left with was a mixture of offal, excess fat, and meat trim left over from the butchering process. On their own, these scraps (known in other parts of Italy as the “quinto quarto,” or “fifth quarter,” in reference to the four primal cuts on an animal) weren’t a delicacy on their own, but were beautifully transformed into something delicious (and resistant to spoilage) when blended together, seasoned assertively, stuffed into a casing, and cured for a long period of time.