If there is one thing all meat lovers can agree on, America needs more great, artisanal pâté!
We are proud to offer this intensely delicious, spreadable experience! It is sweet up front, followed by a subtle but uninhibited heat. We guarantee you’ll find this traditional Calabrian spread an unexpected and unforgettable, bold delicacy.
Antonio Fiasche of Nduja Artisans is a fifth generation curemaster whose family has run Ristorante Agostino in Chicago for over thirty years, without straying far from their Calabrian roots. Everything Antonio creates is based on the best quality ingredients, from pasture-raised, antibiotic free Heritage pigs to the chilis sourced from Calabria in the southern-most part of the Italian peninsula. Producing charcuterie and other hand-crafted delights with old-school techniques requires one more ingredient — time — and nothing Antonio creates is ever rushed.
Tony is America’s great ambassador to Calabrian tradition, and can often be found at food fairs and festivals, sharing samples of his artistry with adventurous eaters who are always blown away by the intense flavors of his hand-crafted charcuterie, especially his signature ‘nduja, a stand-alone snack, and an ingredient to heat up pastas and pizzas. For all of his hard work Tony has won numerous awards, including the the Charcuterie Masters Grand Champion in 2016 for his outstanding finocchiona.