Historically, after a hog was slaughtered in Calabria, and the ruling class took their share, Calabrian peasants would preserve the less desirable parts by aging them with Calabrian Chilies and sea salt . Today, in the area of Spilinga in Calabria, butchers specialize in the craft of ‘nduja. Similar to many traditional pork salami, 'nduja has been improved over time, and today premium products only use whole muscle cuts like jowl, belly, and shoulder in production.
"... What the heck is Alhiera? Well, Rodrigo is more than happy to tell you the story of this 600 year portuguese tradition, started by Portuguese Jews during the inquisition, who could fool thier would be persecutors by proudly opening their doors proclaiming, " We are butchers making sausage. Jews can't eat pork. How could we be Jews?" Little did the inquisidores realize that inside those lamb, goat or cattle casings was cooked chicken and bread! This was a sausage that saved a culture. A culture Rodrigon is proud to call his own. You see, Rodrigo is very proud of every aspect of his culture, noting his own jewish ancestry, and the fact that if not for this sausage, he may never have been born..."