Eating 'nduja for the first time always counts as a significant experience. I pretty much guarantee you’ll remember it.
First off, it's spreadable meat—very memorable in and of itself. A pork spread that’s spicy, slightly sweet, buttery, powerfully porky yet as smooth in texture as homemade strawberry jam.
Chicago’s Antonio Fiasche is a fifth generation 'nduja maker whose grandfather still lives in Calabria, Italy, not far from 'nduja’s hometown Spilinga. Tony uses only pork from sustainably raised old-school Berkshire hogs, a proprietary blend of five different chiles, and ages his 'nduja for months.
What to do with it? Just about anything. Spread it on toast or a burger. Mix it into tomato sauce or scrambled eggs. Eat it with crackers, cheese, and pickles. Cut it with some ricotta and make a sauce.