Calabria, among the Italian regions overlooking the sea, is maybe the one whose gastronomic culture is most bonded to its hinterland. Decise, strong tastes among which the ‘nduja stands out, typical Calabria speciality par excellence that finds its zenith of nativity in the 'Nduja of black calabrian pig - Consorzio Nero di Calabria, produced by the Consorzio Nero di Calabria, a well known reality among the food excellence. There are united many small producers that breed free range and transform this particular local pig species, closely related with the Iberian Patanegra, endowed with extraordinary tasting and organoleptic properties. The fine meat of this pork variety gives softness both to the taste and the consistency, besides containing omega 3 and omega 6 polyunsaturates that notoriously give benefits to health. Species and red hot chili pepper are perfectly balanced, so that they add a pleasant hot note exiting the natural black pork taste without covering it.

Do you miss Tuscany? No problem, let's try La Finocchiona a typical salami with the add of some fennel by La Cinta di guido. It comes from typical local pigs with were firstly bred by the Etruscans. This pig race is a mixture of a pig and a boar, they are free range bred and contain good fats like omega 3 and 6.