Nduja Calabrese of Spilinga
‘Nduja is a particularly spicy, spreadable pork salumi from Italy, that is encased in the large intestine of the pig after all the ingredients have been blended together. It is typically made with parts of the pig such as the head (minus the jowls, which are used for guanciale), the shoulder and belly, roasted peppers which give ‘Nduja its characteristic fiery taste, and a mixture of spices. Originating from the small southern Calabrese town of Spilinga and its environs, ‘Nduja is mainly served with slices of bread or with ripe cheese.
Its unique taste makes it suitable for a variety of dishes, and it can be added to pasta sauces or pizza.