By Kate Malin

You are not alone if you have never heard of (and cannot correctly say) ‘nduja. Pronounced en-doo-ya, this spreadable pork salumi was traditionally made in Calabria, a region in southern Italy, and packs huge flavor and significant heat into each bite. While originally made with scraps and offal out of necessity, ‘Nduja Artisans Salumeria makes their ‘nduja from high-quality Berkshire pork, which is raised without hormones or antibiotics. A family operation that has been making ‘nduja for five generations, in Italy and now in Chicago, their dedication and care is steadily raising the profile of this little known but wonderfully flavorful salumi.

‘Nduja is unique among other cured meats because of the soft, spreadable texture, which gives it incredible versatility. While the whole and powdered Calabrian peppers used in the recipe add some serious heat, it is expertly balanced so the full flavor of the meat is not overpowered. It is fantastic simply spread on warm bread but the rich umami flavors also make it delicious as a pizza topping, a spicy complement to scrambled eggs, and a great way to add texture and tang to pasta sauce.

‘Nduja Artisans Salumeria ‘Nduja is available at and in stores across the country. ‘Nduja Artisans is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible, and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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