A unique product, Calabrian culinary heritage. 'Nduja is a spreadable sausage made with the fat parts of pork (lardello, guanciale, bacon and thin slices of lean parts), Calabrian chili pepper and salt. It was born in the village of Spilinga and our artisans strictly respect tradition at every stage of production. After preparing the bag, it is left to age for 60 to 90 days inside the pig's own gut. The result is a unique sausage of its kind, with a strong and decisive character but capable of conquering the palate at the first taste. The weight is subject to natural variation.