’Nduja is a fiery, spreadable Italian sausage made with pork, chilli, and spices. Its soft texture and bold heat make it incredibly versatile – perfect spread on warm sourdough, stirred through pasta, or dolloped on pizza. Packed with smoky, spicy flavour, it brings instant depth and a satisfying kick to any dish. ’Nduja takes its signature heat and depth from the flavours of Calabria in southern Italy. This region is famous for its sun-dried chillies, which give the sausage its bold spice and smoky warmth. Combined with rich pork, those unmistakably Calabrian flavours create a spreadable salami that’s as vibrant and fiery as the region it comes from.
Item is in stockOnly 0 left in stockItem is out of stock
Item is unavailable
British Nduja
The ultimate smoky, spicy, spreadable salami.
Made from high welfare British pork combined with hot Calabrian chillies, this is our Dorset take on the Calabrian classic, Nduja. The depth of flavour of the Dorset Nduja makes it perfect for adding flavour and heat to recipes such as pasta, sauces, pizza or simply enjoy spread on sourdough toast.
Available in 200g packs or a whole 900g Nduja
Quantity
Have questions?
Get in touch with us at any time.
Frequently Asked Questions
-
Nduja is a spicy, spreadable sausage originating from the Calabrian region of Italy, which became popular in the UK and US around 2015. Ours pays homage to its ancestry by using hot Calabrian chillies. It is dark red and carries real heat.
-
Nduja does not need to be cooked before eating, though cooking it makes it a wonderfully versatile ingredient and releases a delicious aroma.
-
Some would substitute one for the other, although sobrasada is Spanish and has a subtler heat that comes from paprika rather than the fiery chilli heat of nduja. Both are soft, spreadable, semi-cured sausages that work very well with fried eggs.
-
It is pronounced en-doo-ya.
-
Ours is made with high welfare pork shoulder, pork fat, red chillies and salt. The ingredients are minced together before being stuffed into large casings, smoked, and aged for three months.
-
Yes, it contains hot Calabrian chillies. The heat is pleasant rather than punishing and is felt on the palate, in the nose and a little in the throat. It is slightly chewy but melts readily into a sauce.