Nduja, 180g

Nduja is a cross between a spicy, hot pâté and a spreadable salami – meaning that it has, unsurprisingly, developed a cult following. Its popularity shows no signs of slowing as people are embracing the meaty, spicy, umami flavours of this unique ingredient. This variety is made in the municipality of Spilinga, where it is a Calabrian speciality. 

Chef Francesco Mazzei, of Santini, L’Anima and Sartoria fame, first introduced the UK to ‘nduja back in 2006. He was determined to give his home speciality the recognition it deserved, and we’re very glad he succeeded!

What is ‘Nduja?

• Italian spreadable salami
• Smoky, spicy, umami flavour
• Rich with a red pepper kick
• Smooth texture, stir through pasta sauce
• Add to pizzas with mozzarella and tomato

How do I cook with ‘Nduja?

Nduja has a smooth texture and strong taste. The traditional Calabrian way is to spread nduja on a piece of crusty bread, perhaps with some cheese. But be warned – the strong flavours are only for those with a chilli-hardened palate!

A little nduja goes a long way. Just one teaspoon really livens up a tomato sauce for a quick pasta dish. Nduja is also delicious with seafood, particularly in a crab linguine. Or dollop it sparingly over a pizza with lots of mozzarella, fresh spinach and sundried tomatoes.

What is ‘Nduja made of?

‘Nduja is primarily made from pork meat and fat, generously spiced with fiery red peppers for heat and flavor. Salt is added for preservation and to enhance the taste. This mixture is finely ground, allowed to ferment, and then aged to develop its characteristic soft, spreadable texture and robust flavor.

Is ‘Nduja the same as chorizo?

‘Nduja and chorizo are both spicy pork sausages, but they differ significantly in texture and preparation. Nduja is a soft, spreadable sausage from Italy, known for its extremely spicy taste and creamy texture, made from a mixture of pork, fat, and Calabrian chili peppers. Chorizo, on the other hand, is a firmer sausage from Spain or Latin America, typically flavored with paprika and garlic, and can be either cured and sliced or cooked fresh.

Read our guide to ‘nduja to learn more, or check out our cured meat & charcuterie collection here.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Fat and pork meat, peppers (30%), salt (no preservatives, artificial colours or flavours).

Storage: Keep in a cool place. Once opened, refrigerate and consume within 30 days.