'Nduja (Calabrian: [nˈduːja]) is a particularly spicy, spreadable pork salume from Italy. It is very similar to sobrassada from the island of Mallorca 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.
- Michael Ruhlman; Brian Polcyn (27 August 2012), Salumi: The Craft of Italian Dry Curing, W. W. Norton & Company, pp. 157–158, ISBN 978-0-393-06859-7
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Media related to ’Nduja at Wikimedia Commons
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