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Going whole Hog in Calabria

September 23, 2005 by Divina Cucina


The Dodaro’s Giuseppe and his daughter Francesca, went whole hog and the peperoncino festival. Their family stand, all pork products , with chili were fabulous.

Giuseppe has spent time in Toronto, and was thrilled to speak English with me.
I adored the ‘Nduja, called a spicy salami, but when researching how to make it, found out it is really lard… with chili, aged and then lightly smoked, no wonder I love it! The pancetta and prosciutto’s were also fabulous. But what do excpect, when they put their name on it, it is a guarantee!

I hope that it will soon be possible to get these products all over the world.

The ‘Nduja is fabulous just on bread.. I LOVE HOT… more traditionally used to spice up a pasta sauce. We had a handmade pasta, fusilli calabrese with “nduja stirred in off the heat, which melted it and gave the pasta a rich heat!

Francesca wrote her thesis on Sua Maesta il Maiale, which I bought. It is only available in Italian, but a fabulous testimony to the traditions in Calabria ( and I am sure other parts of ITaly) of curing pork.

If you would like a copy, write to her through their website!

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Comments

  1. Typesetter says

    September 26, 2005 at 9:35 am

    ‘nduja… Mmmh! I only had it once, and since then I have been dreaing of putting a bit o it on top of a vegetable soup. Or using it to make the starting soffritto for a vegetable soup!

  2. Charles Prendergast says

    December 19, 2007 at 11:25 am

    I was just reading about the spiciness of the food in the region – I have to say it all sounds delicious? It’s a long shot, but do you know of any shops in London that specialise in Calabria delicacies? I’d love to try Nduja!

Judy Witts Francini

Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. When I am not in Tuscany, I am often found in Sicily, my other favorite place to be. Always searching for recipes to share and exploring for the guides I write to my favorite cities for food and wine.

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