Check out our guide to ’nduja, including where to buy it and plenty of recipe inspiration, then read about what is harissa, chipotle and sauerkraut.

What is ’nduja?

’Nduja is a cured spicy spreadable sausage from southern Italy. It’s made from pork, fat, herbs, spices and local Calabrian chillies, which give the sausage its heat and dark red colour. It doesn’t require cooking and is often spread on toast, mixed into sauces and stews to add flavour, and used as a pizza topping.

Where to buy ’nduja

’Nduja Spicy Calabrian Salami Spread, £8.50/180g, the olive shop
This truly authentic ’nduja is made to a traditional Calabrian recipe in Vibo Valentia in Italy, the birthplace of ’nduja.

Natoora ’Nduja £4.25/100g, Ocado
Buy a slab of this wallet-friendly spicy ’nduja to melt into pasta sauces or crumble over pizza or roasted veg.

’Nduja Spicy Spreadable Salami, £14.75/180g, Amazon
This pretty jar makes a great gift for the keen cook and is easily stored in the fridge ready for antipasti hour.

’Nduja recipes

Check out plenty more ’nduja recipe inspiration here.

’Nduja mussels

Lift a bowl of mussels with punchy ’nduja and the light aniseed flavour of fennel seeds.

Easy Mussels Recipe with Orzo and ’Nduja

Grilled scallops with ’nduja butter

Start your dinner with a bang and serve these flavour-packed, spicy scallops in their shells.

Grilled Scallops Recipe with ’Nduja Butter

’Nduja pepperonata stew

’Nduja gives just the right amount of kick in this filling one-pan wonder which serves up to six people.

An oven dish flled with a red stew, topped with torn mozzarella next to a basket of bread

Tomato salad with burrata and ’nduja sauce

With the spice of ’nduja, the crunch and freshness of vibrant tomatoes, and the creamy indulgent burrata, this fresh tomato salad is a great summer starter.

Tomato Salad Recipe with Burrata

’Nduja-fried sprouts

’Nduja adds a touch of fiery spice in this easy brussels sprouts recipe, ready in 30 minutes.

A bowl of brussels sprouts with a spoon in the centre


Adam Bush Chef Portrait
Adam BushDeputy food editor