Pronounced in-do-yah, this soft, spreadable pork salame from Smoking Goose is a fiery, flavorful nod to Calabrian tradition. Made with heritage pork, hot Calabrian pepper powder, and paprika, ’nduja delivers a smoky, spicy heat balanced by rich, silky pork fat. Simply bring to room temperature, and it’s ready to schmear on crusty bread straight from the toaster. Also try it on pizza, stirred into pasta sauce, or melted over roasted vegetables for a spicy kick.
’Nduja’s versatility makes it a favorite in both home kitchens and restaurant menus. Use it as the foundation for bruschetta, mix into risotto, or whisk into vinaigrettes for a smoky depth. Its bold, savory profile shines when paired with creamy cheeses, crisp pickles, or a drizzle of honey to balance the spice.
Founded in Indianapolis in 2011, Smoking Goose has become one of America’s premier craft charcuterie producers. Led by chef-turned-butcher Chris Eley, the company sources all its meats from small family farms across Indiana and neighboring states — never factory farms — and the animals are raised humanely, antibiotic-free, and vegetarian-fed. Today, Smoking Goose’s smokehouse is a Midwest landmark, supplying fine restaurants and cheese shops nationwide.
Ingredients: Pork, Calabrian peppers, paprika