Rif: [CH] N'duja

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> 
> Da: "joemama" <joemama@ticino.com>
> Data: 24 marzo 2002 09:35:54
> A: "Chile Heads List \(E-mail\)" <Chile-Heads@globalgarden.com>
> Oggetto: [CH] N'duja
> 
> Went to Italy yesterday morning to get a couple things, and came across some
> N'duje, so I bought one.
> 
> Technically, it's a salame, but it has a very fine and soft texture more
> similar to rillettes than salame.
> 
> According to www.nduja.net, they contain 25-30% dried chile, and it tastes
> great.  Probably the hottest Italian product I've ever found.
> 
> Tom


Not the hottest Calabrian food, N'duja, it was traditionally produced by the livers of the porks, finely ground. Today "frattaglie" are replaced by better parts of pork's meat. From Appenino zones of Calabria.
Michele.
> 
> 
> 

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