Those who love strong, uncompromising flavors will appreciate Calabrian cured meats. Of course, the first impact is "fire", but it is the duty to pay to enter a complex and intriguing world of flavors that has no equal in Italy. The best known Calabrian cured meat is soppressata, a sausage made by flavoring lean pieces of thigh, shoulder and pork tenderloin with salt and chilli. 
       In its apparent rusticity, soppressata is a rich cured meat, made with the best pieces, at the antipodes of 'Nduja, a typical product of Catanzaro (in particular Spilinga, Brattirò, Zungri and San Gregorio), which is beginning to be discovered even outside the region. 
       The 'Nduja is prepared by grinding second or third choice pork meat several times (girth, shoulder and thigh trimming, head) together with a generous amount of chilli pepper (250 g for each kg of meat) then stuffing them into the blind casing. 
       It can be enjoyed after a month of seasoning in a cool environment, but the most refined flavors are appreciated in the 'Nduje of at least one year, in which the aggressiveness of the chilli pepper is diluted, leaving room for an extraordinary complex of flavors. 

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