’Nduja di Spilinga in Orba is a traditional spicy, spreadable pork sausage made by the family-run ’Nduja San Donato in Spilinga, Calabria. 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 fat, pork jowl, pork belly, and lean pork trimmings, seasoned with Calabrian red chili peppers and salt. Once filled, the casing is tied by hand. The sausage is then smoked for several days and left to age naturally in the same casing.

It has a soft, spreadable texture and pronounced heat. Spread it on toasted bread, use it as a pizza topping, or stir it into pasta sauce, bean soup, or sautéed vegetables. The producer recommends warming it gently to bring out its aroma.