It is typical of the areas of the Poro plateau: Spilinga (in the province of Vibo Valentia) is the commune of choice, but the production area is extended to many municipalities, particularly those of the Tyrrhenian side, so far make nduja a food typically associated with all of Calabria. Prepared with the fat parts of the pig, with the addition of the hot Calabrian chili pepper, is stuffed in the blind gut (orba), then smoked.
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