This variant is currently sold out
Hot spreading salami made with 1/3rd chilli, 1/3rd fat and 1/3rd lean meat.
In Cervicati the tradition is to eat nduja on bread, never to cook with it. Elsewhere in Calabria it is traditional to cook it with seafood, in pasta sauces, or on pizza.
Best quality Nduja that is a marked improvement on the industrialised equivalent.