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Nduja is a spicy spreadable sausage made with cuts from the shoulder, belly and jowl, as well as roasted peppers and a mixture of spices. It is a Calabrian variation of salami, loosely based on the French andouille introduced in the 13th century by the Angevins.
Nduja is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes - it can be added to pasta sauces or even used as a base for stews.