What Is ’Nduja? The Spicy Calabrian Salami Spread That Inspired Our Vegan Tomato ’Nduja

May 21

Cavatelli with Tomato ‘Nduja and Pecorino — Cavatelli pasta with Vegan Tomato ‘Nduja and shaved Pecorino Cheese

It’s not French. Not Indian. Not even Italian — it’s Calabrian! (Italy’s spiciest region)

Origin of ‘Nduja: ‘Nduja’s history is shrouded in mystery especially in the world of salumi because it is very unlike other salumi throughout Italy. It is spreadable, like butter, due to the high pork fat content and it is also very spicy due to the addition of Calabrian chili peppers. The actual word 'nduja (pro: in-doo-YA or in-doo-ZHA) is even more mysterious and has perplexed many (myself included) and although I have my own theories on its etymological origins (which does not include the French andouille), I'm still a bit uncertain. I can understand why people would think it derives from the French andouille (pro: en-DOO-ee) phonetically, but historically it just doesn't add up.

Around the time Napoleon decided to stomp on my family's land with his little Corsican boots, Calabrians were already producing 'nduja with spicy peppers that the Spaniards had already brought over from Central America many years before. The traditional 'nduja was invented most likely around the time when Calabria was a Spanish dominion. The Spaniards also had their own spreadable salami called (to make matters even more confusing) "sobrassada" a word very similar to the famous dried salami "soppressata" (I know. So confusing). Somehow somewhere, this sobrassada made its way to Calabria and inspired the spicy pork salami spread they produce today (or, vice versa maybe?).

The Calabrians (without even knowing) inspired the Saucery to create a vegan version where we swapped the pork fat for tomatoes and added other ingredients like basil and garlic making it a more concentrated and flavorful condiment that can be used on everything. Really, put it on everything! It’s that delicious! Our award-winning Vegan Tomato ‘Nduja has been our superstar since we started making products. It’s a great condiment to have in the house at all times for all meals.

12 ways how to use Vegan Tomato 'Nduja

Spread on bruschetta.
Add to a pasta sauce—start with adding some to anyone of our sauces (it will blend in beautifully).
Dollop Vegan Tomato ‘Nduja on a pizza.
Pair with cheeses.
Spread on sandwich bread and burgers.
Use as a flavor enhancer for soups, stews and sauces.
Whisk up a spicy vinaigrette: 3 tablespoons Vegan Tomato ‘Nduja, 3 tablespoons olive oil, 1/3 vinegar.
Mix 4 heaping tablespoons for one pound of pasta over heat. Add extra olive oil to thin out.
Rub under skin of a bird before roasting.
When grilling, roasting or searing meat and fish (warm the Vegan Tomato ‘Nduja and brush it on just before serving).
Marinate anything.
Mix with bean soups and bean salads.