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A soft, spicy hot, spreadable salami originating in Calabria, Italy. Remove from the refrigerator & rest on the bench to soften before using. ‘Nduja can be eaten on warm bread with ripe cheese, cooked in a pasta sauce or crumbed and pan-fried over our Lasagne.

Sliced fresh, 100g. Best consumed within 3-4 days.



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What is ‘nduja?

‘Nduja is made from pork fat, herbs, spices and Calabrian chillies. It is salty and spicy with a noticeable red hue thanks to the hot chilli. Traditionally a product of cucina povera in Calabria, this delicious spreadable salami was created by poor farmers who were left with an abundance of meat offcuts after selling the more desirable cuts. Fatty ground pork is mixed with Calabrian chilies and salt before being stuffed into a sausage casing and fermented between 12-36 hours. It is then left in a cool dry room and hung up to age. The texture is extremely different to other salami and will never become hard due to its high fat content.

How to use ‘nduja?

This spicy sausage is incredibly easy to cook with and should be a staple in your fridge if you are a fan of heat in your food. ‘Nduja can be added to most dishes as it dissolves instantly when it comes into contact with a warm pan. It can be added to a tomato sugo, pasta sauce, in stews, with fish and meat, on pizza, or spread on warm bread. It can also be rendered in a pan and added as a garnish to your dishes.

‘Nduja Pasta

A popular way to enjoy ‘nduja salami is with pasta. To make, simply heat a pan with a generous amount of olive oil. When it's hot, crumble in some 'nduja (around 70g per person) and allow it to melt into the oil. Add in a jar of tomato sugo, stir and let the sauce simmer. When al dente, drain the spaghetti and reserve a cup of the cooking water. Add the pasta to the sauce with some of the cooking water and stir until the sauce thickens, coating the pasta. Serve immediately with more olive oil to dress and some Parmigiano Reggiano.

Discover more of our charcuterie and salami collection at Meatsmith.