Nduja

Nduja is a soft, spreadable, fiery pork sausage from Calabria in southern Italy — think of it as the love child of chorizo and a hot Italian salami. It's made from fatty pork shoulder and belly minced finely, blended with a punishing amount of dried Calabrian peppers, then encased and aged. Unlike most cured sausages, the result stays soft enough to spoon. A little goes a very long way: a teaspoon stirred into pasta sauce, melted into a croquette mix, or smeared onto toast loosens the dish with smoky, garlicky heat. Used too generously it overpowers; used with restraint it adds depth and warm, lingering chilli.