What is Nduja? Sometimes called 'ndugghia' or 'nnuglia' it is not dissimilar from the tripe salami known in France as 'andouille'. Although available all over Italy it originates from the zone of Monte Poro in Calabria and the hinterland of Capo Vaticano between Nicotera and Tropea. Specifically, Spilinga.
It is made from pig's fat or 'lardo', kidney and the lungs of the animal. All the offal is (very) finely chopped and wrapped in an intestine along with a healthy dose of Calabrian peperoncino. It is then matured for 12 months to render the aroma and taste even stronger.