Nduja: a spicy sausage from Calabria
Nduja is a spicy sausage originating from the Calabria region, in southern Italy. Unlike other sausages, Nduja stands out for its spicy flavor and its characteristic intense red color. It is made primarily with pork, pork fat, and a generous amount of hot red peppers. These ingredients are finely ground to obtain a soft, creamy paste, which is stuffed into natural casings and subjected to a curing process that can last several weeks.
Nduja is a versatile sausage that is widely used in Calabrian cuisine. It can be enjoyed simply spread on toast, but it is also added to pastas, pizzas, and stews to give them a deep, spicy flavor. Its creamy texture and intensity of flavor make it ideal for melting into sauces or to enhance dishes with a touch of heat and umami flavor.
Sobrasada: a traditional sausage from the Balearic Islands
Sobrasada is a traditional sausage from the Balearic Islands, especially Mallorca, in Spain. Unlike Nduja, sobrasada has a milder and less spicy flavor. It is made with pork, pork fat, sweet or hot paprika, salt and spices. The mixture is stuffed into natural casings and left to cure for several months so that the flavors can fully develop.
Sobrasada has a firm but spreadable texture, and its color is generally a bright orange-red due to the paprika. It is traditionally consumed spread on bread, but it is also used in various culinary preparations as a filling for empanadas, in stews or as a dressing for pizzas or pastas.
Key differences between Nduja and sobrasada
The main difference between Nduja and sobrasada lies in the type and quantity of peppers used. Nduja is noticeably spicier due to the abundant amount of hot red peppers, while sobrasada has a milder and less spicy flavour due to the use of paprika. In addition, Nduja has a creamier and smoother texture compared to sobrasada, which is firmer.
Another significant difference is their origin and cultural context. Nduja is a pillar of Calabrian cuisine, while sobrasada is an emblematic product of Balearic gastronomy. Although both are spreadable pork-based sausages, their differences in ingredients, flavor and texture reflect their different cultural roots and culinary traditions.