Nduja San Donato, im Besitz der Familie Pugliese, gehört zu den ersten Handwerksbetrieben, die sich in der Region entwickelt haben, aus der die 'Nduja stammt: Spilinga, an den Hängen des Monte Poro, in der Provinz Vibo Valentia. Wir achten täglich darauf, hochwertige Rohstoffe zu verwenden und den klassischen Herstellungsprozess in all seinen typischen Phasen, vom natürlichen Räuchern bis zum langsamen Altern, gewissenhaft zu beobachten. Wir verwenden keine Konservierungsstoffe, Farbstoffe oder andere Lebensmittelzusatzstoffe. Nur Fleisch, Salz und sonnengetrockneter roter Pfeffer aus Kalabrien. Andererseits ist Qualität für uns eine einfache Sache.

Produktkategorie

Essen

Die Produkte auf der Messe

  • - 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.

Schild

Glutenfrei
Laktosefrei
Frei von Konservierungsstoffen
Ohne Zusatzstoffe