Luigi Caccamo made his dream come true in 2002 when he started up a company whose only product, nduja, is among the best-loved in his area. To produce it, the meat of Italian-bred pigs is processed at Spilinga into 1,000 quintals of nduja every year, without preservatives and additives. The company is still family-run despite its prominent position on the national market and abroad. Today the nduja is also available as a Crespone, in traditional, natural gut, weighing about half a kilo.
