duja

Nduja is a soft, spreadable pork salami originating from Calabria in southern Italy. It is traditionally made from parts of pork such as shoulder and fat, finely ground and blended with hot Calabrian peppers (peperoncino), salt, and often wine or other seasonings. The mixture is typically stuffed into a natural casing and cured to develop a pliable, paste-like texture. Nduja is usually sold in a soft form, sometimes in a protective casing or in a glass jar, and it remains spreadable at room temperature in many markets.

Texture and storage arrangements vary by producer. Because it is a cured but not fully dried product, nduja can be quite soft and oily. It is commonly stored refrigerated and, after opening, should be kept refrigerated and used within a few weeks. Its heat level and flavor can vary, reflecting the type and amount of peppers used.

Culinary uses are diverse. Nduja is frequently spread on bread or crostini, melted into sauces for pasta, stirred into soups and stews, or used as a pizza topping. It provides a characteristic combination of spicy heat, smoky notes, and a rich, porky flavor, contributing depth to dishes without large quantities.

Regional variations include Nduja di Spilinga, a well-known Calabrian variant associated with the town of Spilinga. In addition to traditional versions, there are milder, smoked, or commercially produced adaptations found outside Italy. The product remains a regional specialty that has gained international recognition.