'Nduja is a spicy, spreadable cured pork sausage originally from Calabria, Italy, that is very similar to the Spanish sobrassada from Mallorca. While technically Italian, it is believed to have roots in Spanish influence,, sharing a comparable soft, high-fat texture and intense flavor, often used in similar dishes.
'Nduja tastes intensely spicy, savory, and rich, like a buttery, spreadable, fiery salami with deep pork flavor and a smoky, umami kick from Calabrian chilies, similar to a spicier, softer chorizo but with more complexity. It's soft, almost pâté-like, with a high fat content that melts beautifully into dishes, providing heat and a meaty depth.
'Nduja is a spicy, spreadable Italian salami made from finely ground pork meat, pork fat, salt, and a generous amount of fiery Calabrian chili peppers, which give it its characteristic red color, smoky flavor, and heat, along with herbs and spices, then fermented and aged. It's known for its rich, savory taste and soft texture, making it ideal for spreading on bread, mixing into pasta sauces, or topping pizzas.
Yes, you can eat 'nduja raw because it's a cured, fermented, and smoked spicy salami, making it shelf-stable and safe to consume as a spread on bread or crackers, similar to pâté or other salamis, though its intense heat means using it sparingly. It's often enjoyed raw for its bold flavor but also melts beautifully into dishes like pasta, pizza, and eggs for a spicy kick.
How to Make Calabrian 'Nduja at Home - How to Make Calabrian 'Nduja
Is nduja healthy?
Nutritional Information/Values from USDA FoodData Central While 'nduja is often seen as a bold and indulgent treat, it also provides the body with a balance of heart-healthy fats, proteins, gut-friendly probiotics, and antioxidants.
Our 'Nduja Paste brings the heat with its fiery blend of Italian pork and Calabrian chilli peppers. This spreadable salami delivers an intense heat that's great for adding a kick to pasta dishes, pizzas or simply spreading on crusty bread.
Like most Calabresi, I usually spread 'nduja on fresh bread (like pâté) or I have used it as an ingredient in pasta sauces – it can fire up a tame ragù (a meat-based tomato sauce).
Surprisingly, 'Nduja is a brilliant partner for seafood, particularly prawns and mussels. The pork fat and spice cut through the sweetness of the seafood beautifully.
'nduja is a spreadable, spicy sausage originating from the Calabria region of Italy. 'nduja is made from pork, herbs, spices, and chillies, giving the sausage it's classic red colour and fiery heat.
The bocadillo ( lit. 'small bite') or bocata (in Cheli), in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise.
Once the pasta is cooked, drain it, reserving a small cup of the starchy pasta water. Add the cooked pasta directly to the pan with the 'nduja and tomato sauce. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick. This helps the sauce cling to the pasta beautifully.
We do love a good spicy pasta dish in our house. So when I spotted some spreadable 'nduja in the Lidl specials (of which we had some left after using most of it on some toasted sourdough), I used it to come up with this 5 out of 5, simple and delicious spaghetti dish.
Made with Italian dry cured pork and locally grown Calabrian chillies, our nduja brings warmth and spice whether served hot or cold. Try it stirred into gnocchi or pasta, stuffed into chicken, or scattered over pizza and flatbreads. All our continental meats come from carefully selected farms we know and trust.
Thanks to its spicy taste, 'Nduja pairs really well with cheeses characterised by an intense flavour, such as Gorgonzola, Caciocavallo or smoked Provola. Try it with eggs and sausages, too, or with vegetables and legumes.
That said, if your dish calls for the flavour of 'nduja and you can get Calabrian chilli paste, use that. If your dish wants sobrasada, then smoked paprika or chorizo will need adding to replicate the flavour.
'Nduja lasts unopened for one year in a refrigerator. Once opened, keep it wrapped up in an airtight container, jar, or bag, and it will last in your refrigerator for up to 4 months.
Nowadays, 'nduja is no longer made with off-cuts, instead, during the winter months, 'nduja is made from a complex recipe using lard, finely chopped pancetta and guanciale – a cured meat made from pork cheeks, dried & fresh herbs and of course, Calabrian red chillies.
Today, it's made with different ingredients. La Quercia uses fully cured prosciutto and speck, salt, and red chili pepper. Like all of La Quercia's products, Nduja Americana is made from hogs raised on sustainable family farms in the Midwest, mostly within 200 miles of their facility.
