Question Time: What Is 'Nduja And Where Did It Originate From?
Everything you need to know about 'Nduja - In one handy blog!
If you’ve browsed any deli shelves or scanned an Italian menu in the last few years, you’ve likely spotted a word that looks a little unusual: ’Nduja (pronounced en-DOO-ya).
It has become the "secret weapon" of Italian kitchens across the globe, loved for its fiery kick and incredible versatility. But what exactly is it, and how did it go from a humble peasant staple to a gourmet sensation?
So what is ’Nduja?
At its heart, ’Nduja is a spicy, spreadable pork sausage. However, it’s nothing like the firm salami you might put on an antipasti board. Because of its high fat content and the sheer volume of Calabrian chillies used in the process, it remains soft and spreadable even after curing.
The ingredients are simple but potent:
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Pork: Traditionally a blend of fatty cuts like the shoulder and belly.
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Calabrian Chillies: These give the meat its signature deep red glow and its trademark heat.
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Salt: The natural preservative.
The mixture is stuffed into a casing, smoked over aromatic woods, and aged for several months, resulting in a complex, funky, and spicy flavour profile that melts into any warm dish it touches.
Where does 'Nduja originate from?
’Nduja hails from Spilinga, a small town in the southern Italian region of Calabria. Known as the "toe" of Italy’s boot, Calabria is a rugged, sun-drenched land where chillies grow in abundance and nothing goes to waste.
Historically, ’Nduja was a cucina povera (peasant cooking) creation. While the wealthier classes took the prime cuts of meat, local farmers used the remaining parts to create something that would last through the winter. By mixing these cuts with a high proportion of local chillies—which act as a natural antiseptic and preservative—they created a food source that was both delicious and durable.
The name itself is believed to share a linguistic root with the French andouille, likely introduced to the region during the Napoleonic era, but the flavour is purely, fiercely Italian.
How to can I use ’Nduja in my cooking?
The beauty of ’Nduja is that a little goes a long way. Its fat content means it acts like a "spicy butter." Here are a few ways we love to use it at Carluccio’s:
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On Bruschetta: Simply spread it onto warm, toasted sourdough. The heat of the bread begins to melt the ’Nduja, releasing its oils.
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In Pasta: Stir a spoonful into a simple tomato sauce to add depth, smokiness, and a spicy punch to your pasta.
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On Pizza: Dot small amounts over a Margherita before baking for a "nduja-hot" kick.
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With Seafood: It pairs surprisingly well with shellfish; try it sautéed with prawns or mussels.
Bring the Heat Home
Whether you’re a spice seeker or just looking to add a bit of Calabrian sunshine to your cooking, ’Nduja is an essential for any modern pantry. You can find our authentic jars in Carluccio’s online deli today.
