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Nduja is a creamy, and extremely spicy pig sausage mainly produced in Calabria. The name derives from the French andouille. Nduja is made using meat from the head, minus the cheeks which are used for guanciale, trimmings from various parts of the pig, some clean skin, fatback and roasted hot red peppers which give the Nduja its characteristic fiery taste. Nduja originates from the southern part of Calabria, namely from the small town of Spilinga and its neighborhood. Nduja is mainly served over bread slices or coupled with ripe cheese. Its particular taste is best exploited in a variety of dishes, e.g. it is added to tomato sauce when preparing pasta.
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