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Nduja is a creamy, and extremely spicy pig sausage mainly produced in Calabria
Calabria

Calabria , is a Regions of Italy in Southern Italy Italy, south of Naples, located at the "toe" of the Italian peninsula. It is bounded to the north by the region of Basilicata, to the south-west by the region of Sicily, to the west by the Tyrrhenian Sea, and to the east by the Ionian Sea....
. The name derives from the French andouille
Andouille

Andouille as "a coarse-grained smoked meat made using pork, Black pepper, onions, wine, and seasonings. Andouille is French in origin, and was brought to Louisiana by French American or German American immigrants....
. Nduja is made using meat from the head, minus the cheeks which are used for guanciale
Guanciale

Guanciale is an unsmoked Italy bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian language for cheek.Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks....
, trimmings from various parts of the pig, some clean skin, fatback
Fatback

Fatback is the layer of fat along the back of a pig, used as a cut of meat. It is often used to make lard. Fatback is a traditional part of Cuisine of the Southern United States and soul food, where it is used for pork rinds or cracklins, and to flavor stewing vegetables such as greens and black-eyed peas....
 and roasted hot red peppers which give the Nduja its characteristic fiery taste. Nduja originates from the southern part of Calabria, namely from the small town of Spilinga
Spilinga

Spilinga is a comune in the Province of Vibo Valentia in the Italy region Calabria, located about 70 km southwest of Catanzaro and about 15 km west of Vibo Valentia....
 and its neighborhood. Nduja is mainly served over bread slices or coupled with ripe cheese.






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Nduja is a creamy, and extremely spicy pig sausage mainly produced in Calabria
Calabria

Calabria , is a Regions of Italy in Southern Italy Italy, south of Naples, located at the "toe" of the Italian peninsula. It is bounded to the north by the region of Basilicata, to the south-west by the region of Sicily, to the west by the Tyrrhenian Sea, and to the east by the Ionian Sea....
. The name derives from the French andouille
Andouille

Andouille as "a coarse-grained smoked meat made using pork, Black pepper, onions, wine, and seasonings. Andouille is French in origin, and was brought to Louisiana by French American or German American immigrants....
. Nduja is made using meat from the head, minus the cheeks which are used for guanciale
Guanciale

Guanciale is an unsmoked Italy bacon prepared with pig's jowl or cheeks. Its name is derived from guancia, Italian language for cheek.Pork cheek is rubbed with salt, ground black pepper or red pepper and cured for three weeks....
, trimmings from various parts of the pig, some clean skin, fatback
Fatback

Fatback is the layer of fat along the back of a pig, used as a cut of meat. It is often used to make lard. Fatback is a traditional part of Cuisine of the Southern United States and soul food, where it is used for pork rinds or cracklins, and to flavor stewing vegetables such as greens and black-eyed peas....
 and roasted hot red peppers which give the Nduja its characteristic fiery taste. Nduja originates from the southern part of Calabria, namely from the small town of Spilinga
Spilinga

Spilinga is a comune in the Province of Vibo Valentia in the Italy region Calabria, located about 70 km southwest of Catanzaro and about 15 km west of Vibo Valentia....
 and its neighborhood. Nduja is mainly served over bread slices or coupled with ripe cheese. Its particular taste is best exploited in a variety of dishes, e.g. it is added to tomato sauce when preparing pasta.

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