The 'nduja, included in the list of Traditional Agrifood Products (P.A.T.), is a typical spicy, fine-grained sausage whose main characteristic is its spreadability. It is among the most renowned typical Calabrian products and its main production area is concentrated in the municipality of Spilinga (VV), a town located in the centre of the Poro plateau. The preparation of 'nduja, considered poor due to the origin of the ingredients, is a gastronomic experience that makes one reflect on the artisan traditions of certain products that guarantee their genuineness. It is made from a mixture of pork meat - fatty and tasty parts of the pig - mixed with copious amounts of local red chilli pepper - sweet and spicy -, which gives the sausage that distinctive reddish-brown colour. With maniacal care, this product is packed into the so-called pork gut and tied at the end, before moving on to the smoking stage. The organoleptic characteristics of the product have remained unchanged over the years thanks to traditional recipes handed down for centuries and jealously guarded by the producers. In the kitchen, well-known international chefs use 'nduja in their recipes because it gives a touch of temperament and is tasty and pleasantly spicy. It is best enjoyed au naturel: spread on slices of toasted bread while still warm or on focaccia. Excellent with semi-matured cheeses or to give an intense flavour to meat sauce and tomato sauces. Particularly delicious and appetising for preparing sauces to accompany tasty meat dishes.