What does 'nduja taste like?
'Nduja tastes like spicy, spreadable salami: fiery Calabrian chili, rich pork fat and a tangy funk from curing, so soft it melts into whatever it touches.
'Nduja
spicy, spreadable pork
'Nduja (say 'en-DOO-ya') is a soft, spreadable pork salami from Calabria, in the toe of Italy's boot. It's made mostly from fatty pork and a lot of Calabrian chili, then cured, which gives it a gentle sourness and funk. The texture is closer to a pâté than a sausage. Heat it and it melts into a red, spicy oil that soaks into bread, pasta or pizza. The heat is real but warm and fruity rather than sharp, and the fat keeps it rich.
Where you’ll see it
On pizza, spread on toast with honey or burrata, stirred into pasta sauces, baked under eggs, and whipped into butter for steak or seafood. Trendy Italian spots love it.
Order it if you like pepperoni pizza, chorizo and spicy food, and want all three at once.
Quick questions
- Is 'nduja spicy?
- Yes, properly spicy for most people, thanks to lots of Calabrian chili. The pork fat softens it, and pairing it with honey or burrata cools it further.
- How is 'nduja different from chorizo?
- Spanish chorizo is a firm sausage seasoned with paprika, often smoked. 'Nduja is soft and spreadable, gets its heat from Calabrian chili, and is spicier.