To answer your first question, it’s pronounced en-DOO-yah.

My first encounter with ‘nduja was just this year at a local Italian-inspired restaurant. Thanks to its unusual spelling, I had absolutely no clue what ‘nduja was, nor any notion that it was Italian. When we sampled it as part of a tasting menu, I found it deliciously intriguing. All I knew was that I needed to try this mysterious, hard-to-pronounce food again.

‘Nduja is a cured sausage from Calabria, Italy’s southernmost region (the “tip of the boot,” if you will). Made with pork, Calabrian chili, and other spices, it forms a spicy, spreadable, versatile salami. Like many foods, ‘nduja is a product of the cucina povera (poor kitchen) and was originally created by pig farmers who mixed their pork with chili peppers, curing it through the winter. Though it is hung in casings, the inside is soft and pasty, unlike that of traditional uncased sausage.

If you’ve never tried ‘nduja, think of a chorizo or andouille sausage combined with olive paste. It’s bursting with umami and spice, which makes it a great addition to pasta, pizza, or even cheeseboards. The curious name may be linked to andouille sausage, thanks to French and Spanish influence in Italy in the 1800s.

Though I was determined to introduce ‘nduja into my own cooking, I was too intimidated by its strong flavor and unique texture to just wing it. I turned to my trusty sidekick, the Italian food site, Giallo Zafferano, for a reliable recipe.

It ended up being ridiculously simple: one red onion, sliced and sauteed, one package of ‘nduja from Whole Foods (see photo), some freshly grated pecorino, and “fresh” paccheri, also from Whole Foods. That’s it! The result was a complex mix of acidity, heat, and salty goodness. We paired it with a chilled, citrusy dry Riesling, which balanced perfectly with the spicy, earthy ‘nduja. 10/10.

If you try making ‘nduja yourself, or have sampled a delicious version at a restaurant, let me know! You can find it in the deli meats section of Whole Foods.