‘Nduja (Calabrian: [nˈduːja]) is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, to the Piedmontese salam d’la duja and to the French andouille. It is Calabria’s contribution to the many types of Italian salumi, and originates from the area around the small Calabrian town of Spilinga.

‘Nduja is made using meat from the trimmings from various meat cuts, fatback, and sundry Calabrian chilli peppers, which give ‘nduja its characteristic fiery taste.