’Nduja di Spilinga Maiale Nero is a spicy, spreadable cured pork sausage made from Calabrian black pigs by Livasì, an Italian family producer based in Spilinga. It belongs to the traditional specialties of this town in the Monte Poro area.

It is made with fresh pork and fat from mature Calabrian black pigs, including carefully selected back fat and pork belly, combined with Monte Poro chili peppers and salt, without preservatives or artificial colors. The ingredients are ground and mixed, then stuffed into natural pork casings. The sausage is dried and smoked using natural smoke before maturing for at least 90 days.

It is characterized by its soft, spreadable texture, pronounced heat, and aroma developed through smoking and maturation. It can be spread on warm, toasted bread, stirred into pasta sauces, or used as a pizza topping. Its intense flavor makes it best added in small amounts, according to the desired level of heat.