Italy is both well-known and well-loved for its food. While it may be home to fan favorites like pizza and fresh pasta, it's also famous for many of the essential cured meats you should know about. But believe it or not, there's an underrated meat that isn't as mainstream as, say, a slice of prosciutto or capicola (or gabagool, if you're a "Sopranos" fan).
The meat in question is called 'nduja, said to have been born in Southern Italy — in the heart of Calabria, to be exact. It's a fiery, slightly funky sausage that's unique for its spreadable texture, which almost melts when heated. This makes it a powerhouse ingredient in pasta sauces, since it can blend in undetectably while infusing unmistakable flavor.
