Nduja is a crostini paste from Calabria, made with pork and chilli. Perfect spread on bread. It gives a lot of new flavours to a simple tomato sauce or a soup and for those who like a spicy flavour can be used on its own with pasta, just diluted with some of the pasta cooking water.
Known as the ‘toe’ of the ‘boot’ of the country, Calabria is the most southern region of mainland Italy. Its unusual mix of Mediterranean coastline and mountainous environments means it has high temperatures in the summer and low temperatures in the winter. Coupled with great hillside settings it creates the perfect climate for growing olives. The summery heat allows for very hot chillies to grow, contributing to the most famous product of the region, nduja. This is a spicy chilli and pork fat spread which is usually smeared over toasted Italian bread. No longer associated with the old influences of the Mafiosa, Calabria has been become an authentic, vibrant and bustling region of Italy.
Pork fat, pork meat (30.5%), chilli (26%), salt, natural flavours, spices.
Store in a cool, dry place. Once open, keep covered in oil, refrigerate and consume within 3 weeks.
How to use
Ready to use for spreading on crostini (or toasted bread). For pasta dish, dilute nduja with some cooking water and toss with cooked pasta or add to tomato sauce. It is also great for adding spicy flavour to soups and sauces.