Nduja

Nduja is a soft, spicy spreadable salami from Calabria, a region in southern Italy. It is made from pork, typically a mixture of shoulder and fat, seasoned with hot Calabrian peppers, salt, and often wine or other spices. The meat and fat are ground together, packed into casings or tubes, and cured until they reach a smooth, oily consistency and a bright red-orange color. Nduja is known for its high fat content and its penetrating heat, which can vary from mild to very fiery depending on the peppers used.

A widely associated regional variation is Nduja di Spilinga, linked to the town of Spilinga in the province of Vibo Valentia. While traditional production remains craft-based, commercial versions are now produced across Calabria and exported internationally. The product is typically sold soft enough to spread, but firmer forms are also available.

In cooking, nduja is used as a spread on bread or crostini and as a flavoring for pasta sauces, soups, stews, and pizzas. It can be sautéed in olive oil to release its oils and heat, or added directly to dishes for a spicy kick. Storage: refrigerate after opening; it may be frozen for longer storage. Nduja is commonly sold in small tubes or protective casings, and varieties exist in heat level and fat content depending on the producer.