- by Tempesta
- United States
Though it’s made in Chicago, Tempesta’s ‘Nduja draws on generations of Italian craft. It starts with 100% Berkshire pork, a heritage breed known for its juicy meat. Left to age with Calabrian chile and sea salt, it transforms into a spreadable salami with a punch of smoke and spice. A dollop brings richness and deep porky flavor to pasta sauces, sandwiches, and pizzas. Or use it to spice up your cheese board alongside other Italian icons Caciocavallo and Gorgonzola Mountain.
- ‘Nduja—pronounced “en-doo-yah”—is a classic Calabrian charcuterie hailing from the town of Spilinga in Vibo Valentia, Italy.
- The name is derived from the word Andouille, a French sausage. In the 13th century, this part of Calabria was ruled by the Angevins, a French dynasty.
- However, some say their rival dynasty, the Arragonians, brought sobrasada, a similar spreadable salami, from Mallorca.
- ‘Nduja is made by mixing finely chopped pork with salt and chile and stuffing it in a casing to dry age. As it ages, the moisture evaporates and the flavor intensifies, but the fat content and chiles keep it soft and spreadable.
- ‘Nduja is Tempesta’s signature product, based on a family recipe that goes back generations.
- Tempesta Artisan Salumi is helmed by Agostino and Tony Fiasche, a father-and-son duo with generations of Italian charcuterie craft behind them.
- In Italian, “tempesta” refers to strong winds or storms, which is their nod to Chicago, the company's home base.
- All of Tempesta’s charcuterie is made using traditional methods with meat from heritage breed animals that are humanely raised without antibiotics.