Origin stories vary, but perhaps the biggest clue is its name: ‘Nduja (pronounced in-DO-yha) brings some of the same sounds as andouille, the French salame that food historians believe inspired ‘Nduja centuries ago.
Add 'Nduja to the pan before sauteing Holy Trinity as well as to build jambalaya, gumbo, dirty rice, étouffée, and more. Schmear on bread before building the best Po' Boy ever. Drizzle with infused honey to serve on crackers or crostini.
6oz piece; Store at cool, consistent temperature and refrigerate after opening.
More serving suggestions: This soft, spreadable pork salame should be brought to room temp, and it's ready to eat right out of the package -- schmear on crusty bread while still hot from the toaster and top with sauteed onions, blue cheese crumbles, or pickled veg. Add spoonfuls to a warm pan as the cooking medium for veg, soups, braises. Blend into stuffing for porchetta or whole fish. Or even try it blended in crème brûlée just like Stanley Tucci enjoyed during his trip to Calabria.
Ingredients: Pork belly, pork fat, sea salt, spices (paprika dulce, calabrian peppers), dextrose, vegetable powder (celery juice, sea salt), lactic acid starter cultures