Nduja (Calabrian: [nˈduːja]) is a spicy, spreadable pork sausage from the Calabria region of Italy. It is a salume that comes from the area around of Spilinga.

Sobrassada in Catalan, or sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain)

Nduja is made with meat from the trimmings from various meat cuts and fatback, and sun-dried Calabrian chilli peppers, which give 'nduja its characteristic fiery taste. These are minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, which is then aged for 3-6 months.[3] The spicy mixture is scooped out as needed.[4] 'Nduja is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes.[5] For example, it can be added to pasta sauces. It is sold in jars or as thick slices from the soft 'nduja sausage. 'Nduja was originally a mix of remnants of meat, eaten by poor people in southern Italy.