Nduja di Spilinga su Pane di Altamura
Spilinga, Calabria
Calabria's spreadable, fiery fermented salami — nduja from Spilinga contains 50% Calabrian chilli by weight, mixed with pork fat, lungs, and tripe, fermented and smoked, resulting in a burgundy-red paste that spreads at room temperature. The heat is not aggressive but sustained — a slow burn that builds. Used spread on bread, melted into pasta sauces, stirred into eggs, or as a pizza topping base where it melts and releases its chilli-infused lard. On pane di Altamura — the Pugliese durum semolina sourdough — the neutral, absorbent bread is the perfect foil.