What is ‘nduja and how should you use it?

This fiery spreadable salami turns up the flavour dial on everything from eggs to pizza.
Soft boiled eggs with 'nduja

Soft boiled eggs with 'nduja

William Meppem

What is ‘nduja?

First up, let’s get the pronunciation clear: en-doo-yah (said with your best Italian accent). We’re obsessed with this spicy spreadable salami from Calabria. Made with a mix of pork, herbs and spices including a generous hit of Calabrian chilli peppers, it packs a punch.

Why do we care?

The soft texture of this intensely flavoured salami is part of its appeal. Bring the ‘nduja to room temperature before you use it to get the full flavour and to allow the fat to soften. We also love its rich red colour, courtesy of the chilli peppers. The pork, fat and chilli heat add up to one amazing flavour sensation. A little goes a long way, and it lasts well in the refrigerator.

Where can I get it?

It can be tricky to find ‘nduja. Specialist Italian delicatessens sell it, either in its whole form, which is shaped like a football and wrapped in netting, or in jars or resealable packets. We especially love Salumi Australia’s version and it has distributors throughout the country. See salumi.com.au for stockists.

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