Spreadable pork salumi from Italy.. 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, and roasted hot red peppers which give 'nduja its characteristic fiery taste. 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.
12 oz. packages