Nduja is dry cured like salami but the result is silky and spreadable, like spicy pork butter. Tasting it for the first time is a memorable experience. When it’s made with acorn-fed Ibérico de Bellota pork from Spain, eating it is an event so big you’ll want to clear your calendar.
The acorn diet has a magical effect on the meat’s texture, so that the fat practically melts into a puddle on your tongue. The nduja is unbelievably velvety smooth, with a deep, rich heat that builds and builds. Outrageously delicious.