During our Calabrian road trip, we visited 'Nduja San Donato, a small, family-run ‘nduja producer just outside Spilinga. The factory sits quietly in the countryside, on land that's been in the Pugliese family since the 1950s.

Antonio gave us a full tour of the production facilities, showing us each stage of their process. From grinding the pork to the natural smoking rooms, and finally the seasoning phase, where the magic really happens. Every step is done with care, using the best local ingredients and time-honoured methods.

The San Donato story began in the 1950s, when Antonio Pugliese helped local families during the traditional pig slaughter, a much-anticipated event in rural Calabria. His skill and care earned him a reputation, and together with his two sons, Tommaso and Pasquale, he decided to start an artisanal ‘Nduja production facility.

The facility was built on on piece of property called San Donato, and the project was completed in 2005.

Unfortunately, Antonio Pugliese passed away in 2003, but now, in 2025, Antonio (a different one) and his family run the factory in their homeland, carrying on the tradition with pride and precision.

What is 'Nduja?

Made with just three ingredients, 'Ndjua (pronounced en-doo-ya) is a soft, spicy, cured meat paste. Think of it as a spreadable salami with a kick. It’s made from finely ground Italian pork (a mix of lard, bacon, and trimmings) blended with locally grown, sun-dried Calabrian chillies and salt. No preservatives… Just pure, slow-crafted heat.

The result is a smoky, fiery spread that brings big flavour to pasta, pizza, or just slathered on bread.

Historically, it was a humble food born from necessity. A way for rural families to use every part of the pig, preserving it with salt and the region’s famously spicy chillies. It was considered a peasant food, often made in home kitchens and shared locally.

Today, you’ll find ‘Nduja in every upmarket artisanal pizzeria in London.

Where Does It Come From?

'Ndjua comes from Spilinga, a small village in Calabria on the slopes of Monte Poro. This is where the tradition began and where the flavour is still at its best. You’ll find 'nduja in jars on supermarket shelves, but it’s rarely the real thing. San Donato’s ‘Nduja stands out for its simplicity and care.

It’s made with just three ingredients: 100% Italian pork, sun-dried Calabrian chillies, and salt. No shortcuts, no additives, no nonsense.

About Calabrian Chillies

Calabrian chillies are what give ’nduja its signature kick, fiery colour, and depth of flavour. Grown locally in Calabria’s hot, dry climate, these chillies are not just about heat; they’re fruity, smoky, and slightly sweet, adding complexity to the rich pork base.

In traditional ’nduja, they’re used generously and blended directly into the meat mixture, acting as both a seasoning and a natural preservative. Their high concentration is what gives ’nduja its long shelf life and bold character, making them essential to the spread’s identity and its deep roots in Calabrian food culture.

Antonio told us that the chillies (grown and harvested in the summer months) are the most important part of the entire ‘nduja production process

*Antonio showing us the fields where they grow and harvest Calabrian chilies*

How 'Nduja is Made

The process of making ’nduja combines traditional craftsmanship with simple ingredients to create something rich, bold, and deeply flavourful. Here’s a closer look at each step that Antonio showed us during the tour of San Donato.

Step 1 - Chopping & Mixing

The base of ’nduja is made from finely ground pork, usually incorporating fattier cuts like shoulder, belly, and lard. These are chosen for their soft texture and ability to carry flavour. Once minced, the pork is blended with a generous amount of sun-dried Calabrian red chillies, which bring not just heat, but also a fruity, smoky depth and sea salt. This step is crucial for evenly distributing the chilli throughout the meat, creating a uniform bright red paste.

Step 2 - Stuffing & Tying

Once the mixture is well combined, it’s stuffed into large natural casings, traditionally Crespone or Orba, which are types of pork intestine. These wide casings help give ’nduja its soft, almost pâté-like interior while allowing just enough air for the ageing process to work properly.

Each sausage is hand-tied with string in a way that reflects local tradition, sometimes in smaller links, sometimes in larger, rounder forms.

Step 3 - Smoking & Ageing

The stuffed sausages are then hung and cold-smoked over local wood, often beech or oak, which infuses the meat with a distinct, earthy aroma. This step not only deepens the flavour but also helps preserve the meat. After smoking, the ’Nduja is left to age slowly in a cool, ventilated space.

The ageing period can last several weeks to months, depending on size, temperature, and humidity. During this time, the flavours mellow and intensify, and the texture becomes smooth and spreadable.

How to Use ‘Nduja

’Nduja’s soft, spreadable texture and deep, smoky spice make it incredibly versatile in the kitchen. A little goes a long way, and it melts beautifully when heated, blending seamlessly into sauces, oils, and marinades. Here are some of the best ways to use it:

Spread it on bread – Serve it warm on toasted sourdough or crusty ciabatta, either on its own or topped with creamy ricotta or mozzarella.
Stir into pasta – Add a spoonful to tomato-based sauces or cream sauces for an instant hit of umami and heat. It pairs especially well with sausage, mushrooms, or seafood.
Top your pizza – Dot it onto pizzas before baking, or swirl it into the base sauce for a spicy twist.
Cook with eggs – Stir a little into scrambled eggs or fold into an omelette for a bold breakfast.
Melt into oil – Fry a bit of ’nduja in olive oil and use it to dress roast vegetables, drizzle over cooked fish, or mix into soups for extra depth.
Pair with cheese – Serve alongside mild, creamy cheeses like burrata or goat’s cheese on a sharing board to balance its heat.

Think of it as a seasoning rather than a main ingredient. It’s there to lift dishes, add heat, and deepen flavour. Start with a small amount, taste, and build from there. ‘Nduja is cured and cold-smoked, so it’s safe to eat straight from the casing, but it’s even better when gently heated, which melts the fat and brings out its rich, spicy flavour.

In many shops, especially outside Italy, you’ll often find ’nduja sold in jars rather than traditional sausage casings. This version is typically mixed with olive oil to create a softer, more spoonable texture. It’s the same fiery, smoky flavour, just in a more convenient form that’s ready to stir into sauces, spread on toast, or drizzle over pizza. The oil also helps preserve it and makes it easier to use straight from the fridge.

‘Nduja Storage Tips

Because of its high chilli and fat content, ’nduja is naturally resistant to spoilage. Once opened, it should be kept in the fridge, with the casing left on, and the cut surface wrapped tightly in cling film or stored in an airtight container. You can also freeze it in small portions for convenience, as it defrosts quickly and retains its flavour.

Visiting The Factory Yourself

Nduja San Donato doesn’t run official tours, but if you’re keen to visit, send us a message on Instagram @thehungrysoles. We’ll be happy to put you in touch with Antonio, who can help arrange a visit and tasting.

Location: Località Lariati, 89864 Spilinga VV, Italy

Website: ndujasandonato.it

Instagram: @ndujasandonato

Visiting ‘Nduja San Donato - Spilinga, Calabria