nduja

'Nduja (Calabrian: [nˈduːja]) is a particularly spicy, spreadable pork from Italy. It is very similar to sobrassada from the Balearic Islands in Spain. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices. It is a Calabrese variation of salumi, loosely based on the French andouille introduced in the 13th century by the Angevins.
'Nduja is made using meat from the head (minus the jowls, which are used for guanciale), trimmings from various meat cuts, some clean skin, fatback, and roasted hot red peppers which give 'nduja its characteristic fiery taste. 'Nduja originates from the small southern Calabrese town of Spilinga and its neighborhood. It is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces.
'Nduja's popularity boomed around 2015–2016 in the US and the UK, and it was featured in dishes at restaurants including New York City's Spotted Pig and London's Temple and Sons.

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  1. ‘Nduja, the Calabrian Spicy Spreadable Salami Paste.jpeg

    ‘Nduja, the Calabrian Spicy Spreadable Salami Paste.jpeg

  2. Sea Bream Fillets with Nduja.jpeg

    Sea Bream Fillets with Nduja.jpeg

  3. Spicy Spaghetti with Anchovy and 'Nduja.jpg

    Spicy Spaghetti with Anchovy and 'Nduja.jpg

  4. MypinchofItaly

    Recipe Spicy Spaghetti with Anchovy and ‘Nduja

    Here is a combination to spice up your usual tomato sauce: anchovy fillets and ‘Nduja, with the addition of black olives and myrtle leaves. ‘Nduja is a spicy spreadable pork cream from Calabria, Italy. Serves: 4 | Preparation time: 10 mins | Cooking time: 25 mins Tomato sauce: 450 g...
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