Salumi’s Chicago Nduja is an all-natural, spreadable Calabrian chili pepper salami for all the “meat lovers” pizza fans out there. A truly versatile meat option, you can cook ‘nduja in many dishes as the star of the show or eat straight from the package as a supporting condiment.

This spicy, cured pork sausage hails from the Calabrian region of southern Italy and maintains its signature spreadable consistency thanks to its high-fat content. Our favorite ways to use ‘nduja include crumbling it over pizzas as an alternative to pepperoni or mixing it with cheese to create an elevated (and extremely delicious) grilled cheese sandwich.

To cook with ‘nduja, we recommend adding it to a sauté pan over low heat or mixing it in at the end of whatever dish you’re making. Just remember to remove the sausage from its casing before cooking.

We also like to whip ‘nduja with butter to thin the sausage to an even lighter consistency to make a little sausage go a long way, or to make it easier to spread over something particularly fragile.

Once you’re done cooking, wrap any leftover ‘nduja in cheese storage paper or an airtight container before placing it in the refrigerator. It’ll last for two weeks after opening.