'Nduja

'Nduja (Calabrian: [nˈduːja]) is a spicy, spreadable pork sausage from the Calabria region of Italy. It is a salume^[1] that comes from the area around Spilinga.^[2][3]

'Nduja

Type	Sauce
Place of origin	Italy
Region or state	Calabria
Main ingredients	Pork sausage
Media: 'Nduja

'Nduja with bread, with a piece of 'nduja sausage in background

'Nduja is made with meat from the trimmings from various meat cuts and fatback, and sun-dried Calabrian chilli peppers, which give 'nduja its characteristic fiery taste. These are minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, which is then aged for 3–6 months. The spicy mixture is scooped out as needed.^[4] 'Nduja is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes.^[5]

In the United States and the United Kingdom, 'nduja's popularity boomed around 2015–2016, and it was featured in dishes at a number of restaurants in New York City and London.^[6][7][8][9]

See also

Media related to ’Nduja at Wikimedia Commons

• Italy portal
• Food portal

• List of sausages