In Italy it’s super popular to eat ‘nduja slathered on crusty bread, or with a slice of strong, ripe cheese. Try it with a smear of ricotta for a spreadable condiment / ‘nduja sauce.  Pair it with scrambled eggs and fresh chives for breakfast, and sautéed it into home-fried potatoes Use as sauce for Italian classics like pizza or lasagne. Stuff chicken breasts with 'nduja and cream cheese and wrap in bacon then bake. Get creative and use it for other cuisines like tacos, quesadillas or nachos with sour cream and guacamole. Or If you want to make more ragu but not right now - just pop any leftover 'nduja in the freezer and thaw once you’re ready to make another batch.