Salame della duja. A mild pork salami from Piedmont, much softer than more familiar ones, preserved in fat in a special pot called a duja. The various names of this sausage are said to derive from French "andouille". As ''ndugghia" and " 'nduglie", " 'nduja" and " 'nnuglia", it describes a very spicy sausage of Calabria, made with finely minced (US: ground) pork, lights and liver and diavolicchio chillis and where it is served with vegetable soup.
This sausage is fiery and bright red in colour and is eaten raw after ageing for around a year, in which form it can almost be spread it is so soft. Traditionally it comes from the area around Tropea and Spiligna in Campania and is stonkingly hot. Giorgio Locatelli says that 250 g of the local exceedingly hot chillis are used to each kilo of meat in 'nduja. He also recommends not only spreading it on toast, but melting it and adding tomatoes to use as a pasta sauce.
The version from Piedmont, called by names including 'duja' or 'douja' is milder, and is preserved in fat in a special pot of the same name.