One of the purest expressions of the Calabrian territory. 'Nduja is a spreadable sausage made with the fat parts of pork (lardello, guanciale, bacon and thin slices of lean parts) and the addition of Calabrian chili pepper and salt. This version is the one that most embodies tradition, as it is made with the 'Orba', the pig's blind intestine. After preparing the bag, it is left to age for 90 to 180 days inside the pig's own gut. The result is a unique sausage with a strong and decisive character but capable of conquering the palate at the first taste. The weight may vary slightly.