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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.

This 'Nduja is made with pork, garlic, salt and chillies.
Best consumed within 3-4 days.
Sliced fresh, 100g per portion.

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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 noticeably red hue derived from the use of chillies.  Traditionally, a product of cucina povera in Calabria, this delicious spreadable salami is an example of the resourcefulness of those left with an abundance of meat offcuts. Fatty ground pork is mixed with Calabrian chilies and salt before being stuffed into a sausage casing and fermented for 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 firm due to its high fat content.

How to use ‘Nduja?

This spicy sausage is incredibly easy to cook with and is a staple in our fridges, particularly if you're a fan of spice. As it melts when cooked slowly over a low heat, it is an excellent addition to tomato sugos, pasta sauces and stews. It is also delicious when used to season meat and fish, on pizza, or just simply spread on warm bread. 

‘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.

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