We walked into Calabria, in the deep south, a trip that made our visit to Italy special. At the table the chef introduced what we heard as ndˈuja, which we thought sounded like the well-known chocolate in Italy made from hazelnuts named Gianduja.

But at first sight we new differently, and it was clear that it was a spicy spreadable pork similar to rilettes.

This calabrian variation is said to be based on the French andouille but blood is not used and spices such as paprika give the color. Nduja originates from the southern part of Calabria, namely from the small town of Spilinga.