'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]
'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.[3] 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] For example, it can be added to pasta sauces. It is sold in jars or as thick slices from the soft 'nduja sausage. 'Nduja was originally a mix of remnants of meat, eaten by poor people in southern Italy.
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]
History
'Nduja may have been introduced during Napoleonic period (1806–1815), with the name coming from the French andouille. Another theory is that French andouilles had already been introduced in the region during Norman rule in Sicily and later evolved into 'nduja after chilis were introduced in Europe from America in the Columbian exchange.[3][10]
See also
Media related to ’Nduja at Wikimedia Commons
References
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