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Ancient 'Nduja


At the beginning of the last century, a very wealthy family in the Spilinga area was producing a special ‘nduja for private consumption, using fine cuts of meat from pigs bred on their own.

Cured Meats List Note

Antico Nero d’Aspromonte has recovered the ancient recipe from Spilinga and proposes it with the same prized cuts of pork, the same ancient proportions and artisanal processing with natural smoking as per tradition. The difference that makes Antica ‘Nduja unmistakable is the use of pork from black pigs indigenous to Aspromonte, in authentic wild grazing.

Typology: sausage.

Size: 400 gr ca.

Tasting Note

Curing: 60 days.

Taste: Creamy, full-bodied, succulent, full of character, with distinct notes of seasoning and savour, fresh hints of sweet chilli, distant fragrances of smoke, spicy aftertaste at the end. To satisfy the palate of those who prefer not to taste spicy, the new non-spicy version, with sweet red chilli pepper.

Black Pig Habitat

Species: native black pig of Aspromonte.

Area of birth ad grazing: eastern slopes of Aspromonte, Calabria./span>.

Type of pasture: open pasture, wild.

Density per hectare: two livestock units per hectare.

Altitude: 1000-1500 m a.s.l.

Average age of the pig: two years

Pig feeding: totally autonomous, from food sources in the environment, without the use of feed, antibiotics, anticoccidials, GMO food.

Climate: mountainous, varied and unstable due to the complex morphology, the orographic system and the inconstant and impetuous winds mainly from the W and WNW. Long, cold and frequently snowy winters on the highest peaks, with snow cover from December to April. Cold temperatures with lows as low as over -10°C in exceptionally cold spells. Cool summers with short- lasting thunderstorms in the afternoon hours.

Food Label

Ingredients: bacon and lard from wild black Aspromonte pigs, hot or non-hot chilli peppers of Calabrian origin, salt.

Nutritional declaration: energy Kcal 397 kJ 1660; protein 20.0 g; carbohydrates 0.0 g of which sugars 0.0 g; fat 31.2 g of which saturates 8.6 g; salt 2.8 g.

Serving temperature: ambient.


Storage conditions: before and after opening the vacuum-packed bag, the product must be stored at a temperature below 4°C.



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