'Nduja is a spicy, spreadable pork sausage originating from the Calabria region in southern Italy, especially from the area around Spilinga. It is made from pork meat, often including fatty cuts such as lard, pancetta, and guanciale, mixed with a large amount of sun-dried Calabrian chili peppers, which give it its characteristic fiery red color and spicy flavor. The mixture is minced and stuffed into sausage casings, then smoked and aged for three to six months, resulting in a soft, spreadable texture. 'Nduja is versatile in cooking and typically served spread on bread or crackers, added to pasta dishes for spiciness, or used as a flavoring in sauces and ragù. Its rich, spicy, and smoky flavors make it a popular ingredient in various recipes, especially those inspired by Italian cuisine.