salame della duja
Language: Italian
Description: Salame della duja is a mild pork salami from Piedmont, much softer than more familiar ones, preserved in fat in a special pot called a duja. The various names of this sausage are said to derive from French "andouille". As ''ndugghia" and " 'nduglie", " 'nduja" and " 'nnuglia", it describes a very spicy sausage of Calabria, made with finely minced (US: ground) pork, lights and liver and diavolicchio chillis and where it is served with vegetable soup.
This sausage is fiery and bright red in colour and is eaten raw after ageing for around a year, in which form it can almost be spread it is so soft. Traditionally it comes from the area around Tropea and Spiligna in Campania and is stonkingly hot. Giorgio Locatelli says that 250 g of the local exceedingly hot chillis are used to each kilo of meat in 'nduja. He also recommends not only spreading it on toast, but melting it and adding tomatoes to use as a pasta sauce.
The version from Piedmont, called by names including 'duja' or 'douja' is milder, and is preserved in fat in a special pot of the same name.
Pronounced: sah-LAH-mee dee DOO-jah
Gender: m
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Piedmont
Also known as: 'ndugghia, 'nduja, 'nduja, 'nnuglia, duja, salamin d'la duja,
See places: Italian food and cuisine, Piedmontese food and cuisine
See foods and dishes: pasta
See: duja
WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
Just type in the word that you’re looking for and press enter or click on search. There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who died in 2011. She is greatly missed. You can see her obituary in the Guardian.