Crespone
'Nduja in a practical, ready-to-spread format. Aged in casing, then placed in a jar with a drizzle of olive oil and finally pasteurized.
The 'Nduja
The ‘Nduja in its traditional Spilinga shape and size, aged in pork casing and cured for 45 days.
Luigi Caccamo 'Nduja's
An authentic masterpiece of spicy flavor.
Soft and almost creamy, with a bold taste and overwhelming spicy flavor, capable of leaving you breathless. Here lies the secret of the enveloping goodness of the most beloved cured meat, the undisputed queen of Calabrian cuisine: ‘Nduja by Luigi Caccamo.
The classic Spilinga tradition
Discover the enveloping flavor of Caccamo’s 'Nduja, aged for 45 days in pork casing, following the traditional Spilinga method.
'Nduja in Crespone
Classic 'Nduja in its original format, according to the Spilinga tradition. With a soft, spreadable texture.
| Net weight | 400/500g |
|---|---|
| Meat Origin | Italy |