'Nduja

’Nduja

What it is

Calabria’s spreadable firebomb: pork fat kneaded with enough local chili to cure it scarlet, aged in casings until it softens into a paste. Born around the village of Spilinga as poor mountain charcuterie, cousin to Mallorca’s sobrasada, it now sets menus alight from London to Tokyo.

In the kitchen

Melt a spoonful into warm honey for cheese, into tomato sauce, or under a seared scallop — it dissolves into pure, fruity heat.

Goes with

Honey Tomato Mozzarella Egg Scallop

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

Also used with

Calabrian chilli paste

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