Pronounced "in-doo-yah," 'nduja is made by grinding and blending pork shoulder, belly and jowl, spiked with Calabrian chiles and smoked for 10 days in Smoking Goose's gravity-fed cold smoker. That layer of sweet smoke rounds out the delicious bite of spicy, floral, and earthy Calabrian peppers. The soft center of this salame is spreadable on warm bread for a simple first course, or can top a pizza, dress a salad or soup, stir into a pasta sauce, or spice up eggs and omelettes at breakfast. This item arrives frozen. Please use within 30 days of defrosting.