Re: [CH] N'duja

joemama (joemama@ticino.com)
Sun, 24 Mar 2002 20:13:20 +0100

> Not the hottest Calabrian food

What's hotter?  The fish in chile paste are good, but not very hot.

I also bought some dried wild boar (cinghiale) coated with chile powder
yesterday.  Nice.

> 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.

'Frattaglie'  => offal

Tom