'Nduja is a soft spicy foodstuff traditionally made from which meat?

‘Nduja is spicy, spreadable sausage from southern Italy. It’s made from pork, fat, herbs, spices and local Calabrian chillies, which give the sausage its heat and dark red colour. 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.

It doesn’t require cooking and is often spread on toast, mixed into sauces and stews to add flavour, and used as a pizza topping. It is often served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces. It is sold in jars or as thick slices from the soft 'Nduja sausage.

'Nduja's popularity boomed around 2015–2016 in the US and the UK, and it was featured in dishes at restaurants including New York City's Spotted Pig and London's Temple and Sons.