Their Nero di Calabria 'nduja is prepared with finely chopped meat and lard from pigs reared in a semi-wild state, flavored with mine salt, sweet peperoncino and spicy Cosenza chili (no additives or preservatives are used). After being stuffed in natural casings, the meat is aged anywhere from 40 to 90 days (depending on the size). Delicate and harmonious in the mouth, this 'nduja is creamy and soft, melting in the mouth before exploding with its decisive spiciness, all mitigated by the freshness of sweet pepper.
