Nduja is a spreadable salami with its origins in Calabria in Southern Italy. It is made with plenty of chilli to give it a flavourful but decidedly hot character. The sausages are filled into natural hog casings before being fermented and air-dried. Originally a peasant food spread onto crusty bread; it is perfect as a zingy canapé, for adding flavour and heat to pasta sauces, or on a pizza.