What is nduja?
Nduja is a soft, oily salami made mainly from pork, especially the fattier partssuch as pork belly and ham, which are mixed with plenty of hot Calabrian peppers. This gives nduja its characteristic red colour and a distinctive spicy flavour, which can be very pungent.
Unlike conventional salami, nduja is not sliced thinly but is often used as a spread. It has a creamy consistency, so you can simply spread it on bread, bruschetta or use it as an ingredient in sauces and dishes.
Origin and tradition
Nduja comes from the town of Spilinga, in the Calabria region, known for its love of spicy food. The traditional recipe has been handed down from generation to generation and is often made at home by families using tried and tested methods. In the past, nduja was an ideal food for the poorer classes - thanks to its high fat and paprika content, it was able to provide a lot of energy and flavour even with easily available ingredients.
Today, nduja is considered a delicacy and in Italy you can find it in traditional trattorias as well as in modern restaurants, where it is often used creatively as a flavouring or main ingredient.
How to use nduja?
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On bread or bruschetta - Spread a thin layer of nduja on toasted bread, add perhaps fresh cheese or tomato, and you have a quick and tasty snack.
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In sauces - Add to tomato sauce on pasta or in a ragout for a tangy and aromatic undertone.
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With eggs - Scrambled eggs with nduja pieces get an unexpectedly bold flavour.
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On pizza - Add it to pizza before baking for an extra dose of spiciness and flavor.
Authentic nduja can be purchased in Italian specialty shops, at markets in Calabria, or online today. Due to its consistency, it is usually sold in small jars. Once opened, it is best stored in the fridge and consumed within a few days.
Nduja is a little spicy delicacy from Calabria that can awaken the taste buds of any lover of good food. If you like spicy and original flavours, definitely try it!
