‘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.

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.