‘Nduja is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, and is loosely based on the French andouille. It was introduced to Italy in the 13th century by the Angevins. It is Calabria’s contribution to the many types of Italian salumi, and originates from the area around the small Calabrian town of Spilinga.
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