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


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.

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