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Tempesta 'Nduja

Tempesta 'Nduja
Tempesta 'Nduja
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  • by Tempesta
  • United States

Though it’s made in Chicago, Tempesta’s ‘Nduja draws on generations of Italian craft. It starts with 100% Berkshire pork, a heritage breed known for its juicy meat. Left to age with Calabrian chile and sea salt, it transforms into a spreadable salami with a punch of smoke and spice. A dollop brings richness and deep porky flavor to pasta sauces, sandwiches, and pizzas. Or use it to spice up your cheese board alongside other Italian icons Caciocavallo and Gorgonzola Mountain.

“This ‘nduja is the most important ingredient in my absolute favorite simple breakfast—scrambled eggs with ‘nduja and spinach.”
Murray’s Cheesemonger, Bleecker Street – New York, NY
Pork, Spices, Sea Salt, Lactic Acid Starter Culture
  • ‘Nduja—pronounced “en-doo-yah”—is a classic Calabrian charcuterie hailing from the town of Spilinga in Vibo Valentia, Italy.
  • The name is derived from the word Andouille, a French sausage. In the 13th century, this part of Calabria was ruled by the Angevins, a French dynasty.
  • However, some say their rival dynasty, the Arragonians, brought sobrasada, a similar spreadable salami, from Mallorca.
  • ‘Nduja is made by mixing finely chopped pork with salt and chile and stuffing it in a casing to dry age. As it ages, the moisture evaporates and the flavor intensifies, but the fat content and chiles keep it soft and spreadable.
  • ‘Nduja is Tempesta’s signature product, based on a family recipe that goes back generations.
  • Tempesta Artisan Salumi is helmed by Agostino and Tony Fiasche, a father-and-son duo with generations of Italian charcuterie craft behind them.
  • In Italian, “tempesta” refers to strong winds or storms, which is their nod to Chicago, the company's home base.
  • All of Tempesta’s charcuterie is made using traditional methods with meat from heritage breed animals that are humanely raised without antibiotics.
Family Owned
Gluten Free

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