'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 of 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 restaurants including New York City's The Spotted Pig and London's Temple and Sons.^[6][7][8][9]

See also

Media related to ’Nduja at Wikimedia Commons

• Italy portal
• Food portal

• List of sausages