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.
Cheesemaker: Fading D Farm Location: Salisbury, North Carolina Farmstead?: Yes Milk Treatment: Pasteurized Animal: Water Buffalo Form: Taleggio Rind: Washed Aged at Release: 90 days Procurement: Retail at Orrman's Cheese Shop in Raleigh, NC Herd Size: 40+ Milkers: 18 Curd: Uncooked Pressed?: No