'Nduja is a true symbol of Calabrian cuisine, and indeed part of the culture - so much so that there is an annual festival celebrating the ingredient in its native Spilinga. This spreadable sausage is a product of thrifty farmers using every part of the pig, made from head meat, offal and fat, and flavoured with ferocious red peppers.
It is not only delicious spread on toast, but added to dishes for a rich, fiery kick - much like a meaty mustard. Calabrian chef Francesco Mazzei is a master of 'nduja, adding it to both his Lamb ragú and Grilled salmondishes to add a wonderful depth of flavour. Marcello Tully offers a trans-continental dish of 'Nduja bhajis - fiercely flavourful bites that show off the versatility of this punchy ingredient