Calabrian Nduja

'Nduja (pronounced "en-DOO-ya") — a soft, spreadable, fiery pork salami from Calabria in southern Italy. 'Nduja is made from pork and pork fat blended with a generous quantity of sun-dried Calabrian chillies, then smoked and aged. The chillies give it its deep red colour, its heat, and — crucially — the fruity, complex spiciness that distinguishes good 'nduja from anything that is merely hot. This is not a product that burns for the sake of burning. The heat is present and real, but it sits alongside the richness of the pork fat and the sweetness of the chillies in a way that makes you want more, not less.

The texture is what makes 'nduja unique among salumi. At room temperature it is soft and spreadable — closer to a pâté or rillette than a sliced salami. When warmed, it melts completely into a silky, intensely flavoured paste that dissolves into sauces, coats pasta, and transforms anything it touches. The high fat content is what makes this possible, and it is also what carries the flavour so effectively — fat is a vehicle for heat and umami, and 'nduja has both in abundance.

'Nduja originated in the area around Spilinga in Calabria, where it was born out of rural kitchens that wasted nothing from the pig. It has since become one of Italy's most celebrated ingredients, prized by professional kitchens for the instant depth of flavour it adds to almost anything.

Origin:: Calabria, Italy

Ingredients: Pork, pork fat, Calabrian chilli peppers, salt

Net: 150g (single piece)

Storage: Refrigerate at 0–4°C. Use by date on packaging.