Nduja

Nduja is a spicy, spreadable pork salumi originating from Calabria, southern Italy. It is typically made from cured pork, fat, and a generous amount of chilli peppers, which give it its characteristic red colour and heat. The mixture is then stuffed into casings and often aged.

Nduja is primarily used as a flavour enhancer, adding a rich, spicy, and savoury dimension to dishes. Its spreadable texture makes it easy to incorporate into sauces, soups, and stews, or to spread on bread and crackers. It is also popular as a topping for pizzas and pasta dishes.

Nduja is not a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a traditional food product. As with all processed meats, consumption should be moderate. The World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meat as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer. However, this classification does not distinguish between different types of processed meat or levels of consumption.