’Nduja in Orba is a traditional spicy, spreadable pork sausage made by L’Artigiano della ’Nduja in Spilinga, in the Italian region of Calabria. The name in Orba refers to the natural casing made from the pig’s cecum, traditionally used in Spilinga for larger ’nduja sausages.

The sausage is made with pork, pork fat, salt, and a blend of local sweet and hot peppers ground just before use. Once stuffed into its casing, the ’nduja is aged for 180 days in rooms with controlled temperature and humidity.

It has a ruby-red color, a soft texture, and pronounced heat. Spread it thinly on toasted bread or stir it into pasta sauce, bean soup, or polenta. It also pairs well with eggs, pizza, and focaccia.