Generally, outside Calabria, so called ‘NDUJA is a special, spicy, spreadable pork salumi, made with shoulder and belly, ripe, roasted peppers and a mixture of spices. Instead, our Calabrian variation derives from French andouille and is made using meat from the head, trimmings, fatback, and roasted hot red peppers.
The fiery taste of ‘Nduja is typical of the small town of Spilinga, where it was developed in the actual taste.
It is served with slices of bread or with ripe cheese and has a unique taste, suitable for a variety of dishes. Bright red in colour with a fiery taste, our ‘Nduja is delicious on a pizza or alongside medium seasoned cheeses. It also gives an incredible flavor, when you add it to lightly fried onions celery and carrot, as the basis of a tomato sauce for pasta, or just on its own with the addition of a little of the pasta water.