Sanniti Nduja di Spilinga USA | Spreadable Spicy Salami | Made Using a 300 Year-old Spilingesi Recipe | Great for Pasta Dishes, Bruschetta, Panini and Pizza | Refrigerate After Opening (8, Ounces)

A little coarser texts than other products but no less tasty. Great stuff. I put it in pasta sauce for depth of flavor, or on an English muffin with ham, egg, and cheese. Good stuff!

I did not know about this product before and now that I know, I'm going to use this as an awesome flavoring for everything from Triscuit mini sandwiches to soups. The flavor is strong and has just the right amount of heat. What a find!

This Nduja is OK, it has flavor and heat. It worked for the pizza I made to introduce friends to Nduja. But it is very oily and has a strong 'paprika-like' flavor which I did not favor. I have had better, but in a pinch, this will do.

Bought this product three times now. Learned to use it at a professional cooking class. Take it out of the casing, put it in a sauce pan on medium to turn it more into a thick liquid, throw some heavy cream in it with red pepper flakes and crispy pan fried diced pancetta and use it as the sauce for cavatelli pasta. Greatest meal ever.

I made N’duja bread. This N’duja is way too hot. I got N’duja from a local supplier in NJ. The flavor was great and the heat level was just right. This N’duja had good flavor, but the spice level was way overboard. None of my guests would eat it.

It was good. However, it was our first tiem cooking with it and a little of the heat goes a LONG way with this product.

My first purchase of Nduja. I love it in sauces, lasagna, pizza, and as a spread for appetizers. Great product.

I saw a celebrity chef make a simple pasta dish with Nduja paste. I had never heard of it and it was likened to Andouille sausage so I thought it was worth a try. The dish I made was simple enough. Pasta, potatoes, baby spinach, Nduja paste & butter. My mouth was on fire after I ate a portion. I eventually figured out that heavy cream worked to cut the heat and smoke. I would use half of what’s recommended in any recipe to start. Maybe more sturdy greens would help too. It’s definitely for the more adventurous home cook!