This salami from Calabria has a long history that dates back to the Greek colonisation of the Ionian coast of Italy. Nduja is a spreadable and spicy salami made with Calabrian chilli that originated in Calabria. It is similar to the tripe salami known in France as andouille. Nduja is considered one of the most exclusive charcuterie products of Calabria and is left to season for fifteen days, making the meat as flavourable as possible. This Italian food goes very well spread over fresh ciabatta or toasted bread, or you can also use it to season up your pasta dishes.
