Nduja has a distinct fiery red hue due to one of the main ingredients in it being Calabrian red chillies. Along with chillies, nduja is made of pork, fat, and herbs and can be used in a variety of different dishes, or enjoyed on its own. Nduja can be used for things as basic as being spread on toast, to more elaborate dishes such as nduja scallops, or a lovely nduja pasta. The Deli Society Calabrian Nduja is authentic cured salami from Calabria and pairs well with just about anything savoury to add a nice meaty kick. We specifically recommend sprinkling onto some pizza or stirring into a nice creamy tomato pasta sauce. 


Nduja was believed to have first been produced in the the beginning of the 1800’s in the small village of Spilinga. It’s thought that  Italian pig farmers, avoiding food waste, would use the surplus  parts of the pig such as the intestines, lungs and stomach, to make this sausage. The final touch is the fiery Calabrian chilli peppers along with other spices. All of these ingredients are stuffed into natural castings and left to cure. 

The name ‘nduja’ is thought to derive  from the French word “andouille” which refers to a type of sausage. The French connection links back to when Napoleon’s troops targeted Calabria at the beginning of the nineteenth century. The troops brought over a certain version of this sausage and the Calabrians added their own twist on it with different meats and the signature red chillies. 

Traditionally, nduja was eaten by local Calabrian farmers and shepherds that relied on the high fat content and spiciness of the meat to get through the winters. This recipe was often a simple one where the farmers would typically enjoy the meat on bread or mixed into pasta dishes. Recently nduja has gained wider recognition and popularity around the world. It’s spicy, smokey flavours have gained the attention of chefs and foodies as well as its versatility in an array of dishes.


Nduja is incredibly nice on a nice fresh piece of bread if you’re going simple and really want to experience what the flavour profile is like. Its texture makes it perfect for cooking as well and it adds a nice colour and heat to all the dishes it’s added to. Pastas, eggs, soups and stews, it can really be added to anything to give it that extra kick and a unique flavouring. Pair this nduja with some homemade pizza and TDS Wilderbee Hot Honey! Or try pair our hand dived scallops from Devon with Bucatini and homemade nduja butter for a lovely weeknight pasta dish. 

Pairs well with

    Your Cart