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Native to Calabria nduja (pronounced nnn-doo-jah) is a hot and spicy spreadable sausage halfway between a fresh sausage and salami which has been heavily smoked. Consider it as a hot and meaty Calabrian version of Bovril which can be used with seafood, poultry and vegetables. Even a little bit can be kept in olive oil and used to spice up everything from spaghetti with clams to chicken cacciatore. Nduja is often cooked with spaghetti and will ignite your mouth and set your tastebuds tingling. No additives or preservatives. See our recipes!