The company was founded in 1886 in Castelnuovo Rangone, near Modena. Thanks to the great entrepreneurial spirit, Ernesta and Costante Villani, after a short period of marketing of raw hams, bought a building in the center of the town and started the aging of salami, coppa, pancetta, mortadella and cooked hams.

‘Nduja is a typical spicy, spreadable salami sausage from Calabria region in southern Italy.

‘Nduja  (pronounced as in-DOOJ-ah)  is made with pork fat, herbs and spices, along with Calabrian chili, which give ‘Nduja chili heat and a distinctive red color. It originated in Vibo Valentia province, and much of it still comes from the town of Spilinga.

“It’s great with anything from fresh burrata cheese to shellfish to pizza, and you can whack it in almost any pasta” . “It’s the go-to ingredient for a bit of a kick. It’s like a non-vegetarian chili oil.”

The name ‘Nduja is probably a derivative of the French andouille, according to Academia Barilla, the Italian Food Academy. When the French fought the Spanish in southern Italy in the early 19th century, they may have helped in the development of ‘Nduja.

There are also similarities to the Spanish cured sausage, Sobrassada.  When you add ‘Nduja to your recipes,  “You get this really yummy, spicy taste and people love spicy food. They want a little bit of a kick in their food.” 

We aim to introduce this typical Italian unique delicacy to everyone. Buy  ‘Nduja in Hong Kong and learn how to make ‘Nduja Grilled Mozzarella Cheese Sandwich Panini or how to make the Seafood and ‘Nduja stew.

Spicy Sausage, ideal for pizza, it is stuffed into a straight casing which gives it the “stick” shape.

Vacuum packed for two with a weight of about 1.7 kg (about 850 gr. Per sausage).

Origin: Italy

Spicy curved sausage

Unmistakable for its spicy taste it is made into sausages in a bent bowel and has a seasoned weight of about 0,250-0.290 Kg.

weight: approximately ≈ 1.5 KG

Sliced.

weight: 350 gr

‘Nduja is a typical spicy, spreadable salami sausage from Calabria region in southern Italy.

‘Nduja  (pronounced as in-DOOJ-ah)  is made with pork fat, herbs and spices, along with Calabrian chili, which give ‘Nduja chili heat and a distinctive red color. It originated in Vibo Valentia province, and much of it still comes from the town of Spilinga.

“It’s great with anything from fresh burrata cheese to shellfish to pizza, and you can whack it in almost any pasta” . “It’s the go-to ingredient for a bit of a kick. It’s like a non-vegetarian chili oil.”

The name ‘Nduja is probably a derivative of the French andouille, according to Academia Barilla, the Italian Food Academy. When the French fought the Spanish in southern Italy in the early 19th century, they may have helped in the development of ‘Nduja.

There are also similarities to the Spanish cured sausage, Sobrassada.  When you add ‘Nduja to your recipes,  “You get this really yummy, spicy taste and people love spicy food. They want a little bit of a kick in their food.” 

We aim to introduce this typical Italian unique delicacy to everyone. Buy  ‘Nduja in Hong Kong and learn how to make ‘Nduja Grilled Mozzarella Cheese Sandwich Panini or how to make the Seafood and ‘Nduja stew.

The truffle salami is made from pork with the addition of truffle. The weight is about 200/250 g and looks like a typical Norcia salami.

The truffle manages to convey a completely unique aroma to the product that represents the classic butchery.