'Nduja (pronounced 'en-DOO-ya') is Calabria's incendiary spreadable salami—a soft, fiery, intensely pigmented sausage made from pork, Calabrian peperoncino (both sweet and hot varieties), and salt that has become one of Italy's most fashionable ingredients. Originating in the town of Spilinga in the province of Vibo Valentia, 'nduja is distinguished from all other Italian salumi by its spreadable texture—it is essentially a spicy pork paste that can be spread on bread, stirred into pasta sauces, melted over pizza, or used as a condiment to add heat and porky depth to virtually any dish. The production uses the less noble cuts of the pig—belly, shoulder, jowl, and sometimes offal—ground to a fine paste and combined with an extraordinary quantity of Calabrian peperoncino (up to 30% of the total weight). The pepper provides not only the characteristic fiery heat but also the deep red colour and the antioxidant properties that help preserve the product during its aging in natural hog casings. The mixture is stuffed into large casings and aged for several months, during which the fat absorbs the capsaicin and the flavours mature and unify. The finished 'nduja should be intensely red, soft enough to spread with a knife at room temperature, and blazingly hot—though the heat should be accompanied by a genuine pork richness and a complex pepper flavour that goes beyond mere capsaicin burn. In recent years, 'nduja has exploded in popularity beyond Calabria, appearing on pizza, in pasta, in risotto, and as a condiment in restaurants worldwide. When added to a hot pan, 'nduja melts into a spicy, orange-red oil that serves as an instant flavour base for countless preparations.
Spreadable pork salami with up to 30% Calabrian peperoncino. Soft, paste-like texture at room temperature. Intensely hot, deeply red. Versatile: spread on bread, melt into sauces, use as condiment. Use sparingly—a little goes far.
A teaspoon of 'nduja stirred into a plain tomato sauce transforms it completely. Melt a small amount into scrambled eggs for a Calabrian breakfast. Spread on crostini with a drizzle of honey for a sweet-heat combination. A tiny amount in pizza dough adds colour and flavour. It keeps well in the refrigerator for weeks.
Using too much (it's extremely potent). Confusing with regular salami (completely different texture and use). Not melting it in hot dishes (it transforms when heated). Buying poor-quality versions with fillers. Storing in the freezer (changes texture).
Katie Parla, Food of the Italian South; Slow Food Foundation