Spicy 'Nduja Whole Vacuum-Packed approx. 0.5 kg — Sorrentino

Spicy 'Nduja Whole Vacuum-Packed approx. 0.5 kg Sorrentino — Spreadable Italian Cured Salami

'Nduja Piccante Intera is a traditional Italian spreadable salami in natural casing, single piece of approximately 0.5 kg vacuum-packed, produced by Salumificio Sorrentino in Mozzagrogna (Chieti, Abruzzo) under BRC and IFS certifications, naturally gluten-free. Ready for the chilled counter, ideal to spread on bread, melt into pasta sauces and top pizza calabrese.

What is 'Nduja

'Nduja is the most iconic spreadable salami of southern Italian tradition, originally from Spilinga (Vibo Valentia, Calabria), with documented production since at least the 18th century. The name derives from the French andouille, introduced during the Napoleonic period. Spilinga 'Nduja was awarded municipal denomination (De.Co.) in 2014 and is the subject of an ongoing application for European STG protected status. The whole salami format preserves the artisanal tradition: pork minced and stuffed into natural casing, slow-cured for at least 30 days.

The producer: Salumificio Sorrentino

Salumificio Sorrentino was founded in 1982 by Marino Sorrentino in Mozzagrogna (Chieti, Abruzzo) and is today a three-generation family business with a fully integrated supply chain, including its own slaughterhouse processing around 1,000 pigs per week. The catalogue counts over 90 references of traditional Italian cured meats, all produced under BRC and IFS certifications, with gluten-free certified processes across the entire production line. The 'Nduja recipe combines the artisanal heritage of the Sorrentino family with southern Italian tradition.

Organoleptic characteristics

Soft and spreadable texture once brought to room temperature, deep red colour, fragrance of cured pork and southern spices. Natural casing keeps the product compact during storage and develops authentic flavour notes during the 30-day curing process. Recognisable artisanal craftsmanship at every slice.

Professional uses

Five core applications for the kitchen brigade: 30 grams on Calabrese pizza added in the last two minutes of baking; 25 grams per portion melted in extra virgin olive oil to dress penne, paccheri or spaghetti as pasta alla 'nduja; 8 to 10 grams spread on toasted bread crostini for aperitif; 15 grams to finish a risotto mantecato with aged pecorino; emulsified with mayonnaise for a southern-style burger sauce. Always slice the salami cold, then let small portions reach room temperature before spreading for ideal texture.

Common mistakes to avoid

Three errors at chef level: opening the entire piece at once without splitting into smaller portions, which accelerates surface oxidation; using the 'nduja straight from the fridge, which prevents the texture from releasing properly; overcooking on direct heat, which causes the fat to separate and the flavour profile to flatten. Always serve in ramekins to preserve aromas at the table.

Storage and packaging

Store the vacuum-packed piece in a cool dry place at controlled refrigeration; shelf life 105 days from production date. Once opened, refrigerate at 2 to 4 degrees Celsius, wrap in food paper or store under EVO oil for an extended life of 7 to 10 days. Each piece weighs approximately 0.5 kg, packed in a case of 10 pieces for HoReCa stock rotation.

Distribution and logistics in Switzerland

LAPA delivers 'Nduja Piccante Sorrentino across Switzerland with own refrigerated fleet covering Zurich, Geneva, Basel, Bern, Lausanne, Lugano, Lucerne, St. Gallen, Winterthur and Bellinzona. For remote zones we rely on Swiss Post, Planzer, Galliker and Camion Transport. Fast refrigerated delivery, 30-day invoicing for B2B customers, dedicated team support for restaurateurs and pizzaioli.

Who it is for

Pizzaioli seeking an authentic southern Italian topping, chefs and restaurateurs proposing regional Italian menus, Italian delicatessens and gastronomies, hotel breakfast and aperitif buffets, gourmet retailers and discerning private clients. Order from LAPA, wholesale partner trusted by Swiss food service since 2016.