Fratole Falcone 'Nduja | ūü¶ÜThe Bow Tie Duck Manila
>

Sila & Sila Fratelli Falcone 'Nduja

Spreadable Spicy Delicacy of Italy

Very sim¬≠i¬≠lar to sobras¬≠sa¬≠da from the island of Mal¬≠lor¬≠ca in Spain, ‚Äč‚ÄėNdu¬≠ja is an Ital¬≠ian del¬≠i¬≠ca¬≠cy, typ¬≠i¬≠cal¬≠ly made with parts of the pig such as the shoul¬≠der and bel¬≠ly, as well as tripe, roast¬≠ed pep¬≠pers and a mix¬≠ture of spices. It is a Cal¬≠abrese vari¬≠a¬≠tion of salu¬≠mi, loose¬≠ly based on the French andouille intro¬≠duced in the 13th cen¬≠tu¬≠ry by the Angevins.

Tast­ing Notes from the Curator

‚ÄėNdu¬≠ja is lit¬≠er¬≠al¬≠ly a spread of unique¬≠ness. This del¬≠i¬≠ca¬≠cy has a spread¬≠able con¬≠sis¬≠ten¬≠cy that is obtained with the right pro¬≠por¬≠tion of fat, fine¬≠ly chopped shoul¬≠der meat and hot pep¬≠per. The vari¬≠ety is fla¬≠vored with Tro¬≠pea red onion. Also smoked with beech wood.

‚ÄėNdu¬≠ja is so soft and prac¬≠ti¬≠cal¬≠ly melts when warm, it‚Äôs pos¬≠si¬≠ble you‚Äôve enjoyed ‚Äč‚Äėndu¬≠ja in dish¬≠es before, with¬≠out being able to pin¬≠point exact¬≠ly where that ever-so-slight¬≠ly funky, meaty and delec¬≠table taste was com¬≠ing from. It is rich and but¬≠tery, some¬≠thing you wouldn‚Äôt usu¬≠al¬≠ly expect from a meat prod¬≠uct like this one. The spice pro¬≠vides an extra kick and works won¬≠der¬≠ful¬≠ly for a vari¬≠ety of dishes

Pair­ings

Quite pop¬≠u¬≠lar in Amer¬≠i¬≠can restau¬≠rants, dol¬≠loped onto piz¬≠zas or sim¬≠ply spread on crusty bread, ‚Äč‚ÄėNdu¬≠ja makes a ver¬≠sa¬≠tile prod¬≠uct that can be enjoyed by many. It can also be mixed into pas¬≠ta sauces, where its fiery red hue blends like a per¬≠fect dream with the amount of toma¬≠toes and fresh peppers.

Giv¬≠en the ‚Äč‚ÄėNduja‚Äôs spicy nature, there are a cou¬≠ple of wines that would work well. It can be bal¬≠anced with wines on the sweet side. Give it a go with an off-dry Ries¬≠ling or Ros√© like Lionel Osmin & Cie Vil¬≠la La Vie En Rose.

If you‚Äôre going for a hearty dish with ‚Äč‚ÄėNdu¬≠ja, pair it with a mature Pinot Noir. Our rec¬≠om¬≠men¬≠da¬≠tion is De Loach Maboroshi.

Sausage from the Old World

While the full ori¬≠gin sto¬≠ry of ‚Äč‚ÄėNdu¬≠ja remains a bit of a mys¬≠tery, it was a prod¬≠uct born out of resource¬≠ful¬≠ness and neces¬≠si¬≠ty‚ÄČ‚ÄĒ‚ÄČa cured pork prod¬≠uct for those with lim¬≠it¬≠ed resources. Poor farm¬≠ers who raised pigs would sell the most expen¬≠sive prime cuts of pork to roy¬≠al and upper-class fam¬≠i¬≠lies who could afford them. What the farm¬≠ers were left with was a mix¬≠ture of offal, excess fat, and meat trim left over from the butcher¬≠ing process. On their own, these scraps (known in oth¬≠er parts of Italy as the ‚Äč‚Äúquin¬≠to quar¬≠to,‚ÄĚ or ‚Äč‚Äúfifth quar¬≠ter,‚ÄĚ in ref¬≠er¬≠ence to the four pri¬≠mal cuts on an ani¬≠mal) weren‚Äôt a del¬≠i¬≠ca¬≠cy on their own, but were beau¬≠ti¬≠ful¬≠ly trans¬≠formed into some¬≠thing deli¬≠cious (and resis¬≠tant to spoilage) when blend¬≠ed togeth¬≠er, sea¬≠soned assertive¬≠ly, stuffed into a cas¬≠ing, and cured for a long peri¬≠od of time.

Storage Instructions

Store in fridge.

The Bow Tie Duck Guarantees

All over the world

We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.

The Best Products on Earth

Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negociating products for your pleasure.

Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.