'Nduja (Calabrian: [nˈduːja], from French andouille[1]) is a spicy, spreadable pork sausage from the Calabria region of Italy. It derives from andouille, a French kind of sausage introduced to southern Italy by the Angevins.[2]
It is Calabria's contribution to the many types of Italian salumi,[3] and originates from the area around the small Calabrian town of Spilinga.[4]
'Nduja is made using meat from the trimmings from various meat cuts, fatback, and sun-dried Calabrian chilli peppers, which give 'nduja its characteristic fiery taste. These are all minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, from where the spicy mixture later is scooped out as needed.[5] 'Nduja is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes.[6] 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.[7][8][9][10]
Media related to ’Nduja at Wikimedia Commons
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| Overview |
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| Fresh sausage |
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| Dry sausage |
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| Smoked sausage |
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| Cooked sausage |
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| Cooked smoked sausage |
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| Precooked sausage |
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| Grilled sausage |
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| Related articles |
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