Callipo nduja is a powerful blend of their own estate-farmed pork meat, fat, Calabrian chilli peppers, salt and olive oil, resulting in a rich, spreadable salami-like paste. Nduja has a vast array of uses from being a condiment to an ingredient or the main hero! Here are some ideas to make the most of your nduja.

  • Add to steamed mussels or barbequed seafood.
  • Stir through meatball mixes, Bolognese sauce, braises or paella.
  • Warm and dilute with EVO and use as a dressing for steamed or roasted vegetables e.g. cauliflower, broccoli, green beans or starchy vegetable salads.
  • Depending on your personal Scoville scale, stir around one teaspoon Callipo nduja into one cup Sabato egg mayonnaise for a spicy and tangy antipasto dip. 
  • Stir it through La Genuina pasta for a southern Italian traditional combo. Add Salvagno pitted olives, Pinoli pine nuts and Pons capers.
  • Stir into grain or rice dishes, or roast with El Navarrico Chickpeas.
  • Stir into a cheese sauce for extra heat.
  • Use nduja on bruschetta topped with melted cheese.
  • Use it as a base or ingredient for your next pizza.
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