The ‘Nduja was born as a poor product of Calabrian delicatessen.
In fact, all the best cuts of meat were used in the production of the 4 PDO Calabrian cured meats: Sausage, Soppressata, Capocollo and Pancetta. It is said that the name may derive from the French “andouille”, a cured meat made with poor meats and probably imported into Calabria during the Napoleonic period, around the years 1806-1815.
Over the years, our Supply chain has improved the recipe, using only selected and high quality raw materials, making ‘Nduja a 100% Calabrian supply chain product: PDO Calabrian pork meats, hot pepper in fresh paste and extra virgin olive oil.