Nduja Sausage 390g – Artisanal, Spicy, Spreadable Made with Certified Italian Pork - 100% Natural | Authentic Calabrian Made in Italy by Delizie Vaticane di Tropea (Vacuum Pack)

This is a high quality authentic product. Great for putting on home-made pizza with Italian sausage for an authentic pizza creation. You can put it on toasted baguette, or on crackers if you like.Delicious, authentic and best

If you like savoury then this Nduja di Spilinga is perfect for spreading on toast , adding to pasta or just adding small chuncks to you chosen snack . Great texture although I would suggest warming it slightly makes it easier to spread plus it gives you a much better aroma and heightens the taste. Certainly one of the better quality brands. Great shelf life , great taste, great product , great value.

Nice Nduja, not spicy, great on or in a whole range of recipes!On bread or toast Grill or toast slices of bread and spread the ’nduja on top. Eat on its own or add any one or two of the following antipasti: fresh ricotta, burrata (soft creamy buffalo mozzarella), fresh goat’s curd (in Calabria this is called juncata di capra), black olives, capers, fresh tomato with olive oil, grilled artichokes or smoked anchovies.With grilled or barbecued meat or fish Warm and brush on to pork chops or chicken, sardines or mackerel, prawns or clams that have been cooked and opened before grilling.Pasta sauce Warm four tablespoons of olive oil and add 450g of halved cherry tomatoes. Add four torn basil leaves and two tablespoons of ’nduja. Sauté gently until the tomatoes are soft, then add a chopped clove of garlic. Stir into cooked penne or rigatoni and serve.Pizza Dot a few half-teaspoons of ’nduja over a pizza before baking; it will melt and spread so do not overdo it.Braised meat Use in casserole recipes (pork, chicken, partridge or lamb), adding the ’nduja to the pan once the meat is browned. Serve the meat with tagliatelle.Baked potatoes Bake a potato, removing it from the oven when three-quarters done. Cut the top off the potato, scoop out a dessertspoonful of flesh. Place a heaped teaspoon of ’nduja on to one end of a slice of pancetta and roll it into a ball – put this in the potato. Put the top back on the potato and wrap it in a layer of foil. Return to the oven for 20-30 minutes, then unwrap and serve.With fried eggs Sauté some ham and add a little ’nduja to the pan. Crack in two eggs and fry until the whites are firm. Serve on hot toast for a filling, warming breakfast.Ingredients:Spilinga Nduja 98% (pork, Calabria Hot pepper 25%, salt, spice), olive oil

Great taste and cheaper than from the shop

Wonderful depth of flavour and heat. Highly recommended for authentic Italian cooking

Delicious. Keeps well. Nice spice

Really tasty and great on pizza

Only three stars because this is so much hotter than I expected so will have to mix it with cream cheese to tame it. I am actually glad the jar is smaller than I expected. It will go a long way.