Nduja is perhaps the ultimate salami from Calabria, the most typical, the most rustic, the most powerful, fiery and irresistible in flavour. Originally from Monte Poro, near Capo Vaticano, it is widespread throughout the region.

Its name is etymologically related to andouille, the French tripe sausage, even though most sources agree this salami was probably introduced into Calabria by the Spanish. Strong and marked in flavour, but at the same time quite smooth and tender, the Nduja is prepared by hand from finely minced cuts of select pork, skillfully seasoned, and packed into natural sausage skins.

The flavour is at first quite sweet, then explodes with the full force of Calabrian chilli pepper; an expression of Southern Italian culture, in all its lightheartedness, passion and good humour.