Nduja pork sausage from Calabria, Italy

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Food glossary

Reviewed By

Sue Dyson and Roger McShane
Country: Italy

Nduja is a Calabrian specialty of ground, fatty pork meat (or more traditionally offal such as kidney and lungs) mixed with salt and lots of hot red pepper and formed into a soft sausage which is then lightly smoked and then left to mature for a few months. It is used both as a spread and as a seasoning for sauces and meats.
It is a specialty of the village of Spilinga and is sometimes marketed as Nduja di Spilinga. It can be found in sausage form and also as a spread sold in glass jars.

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