To make nduja, the first step is to source the highest quality pork meat and fat possible. Traditionally, nduja is made using parts of the pig that are not commonly used in other types of salami, such as the shoulder and belly. The meat is then finely ground using a meat grinder, and mixed with salt, black pepper, and, of course, plenty of fiery chilli peppers. Once the meat and seasonings are thoroughly mixed, the mixture is stuffed into natural casings, which are then left to ferment and age for several weeks. During this time, the flavours of the meat and spices blend and mature, creating a rich and complex flavour profile. After the fermentation and ageing process is complete, the nduja is ready to be enjoyed.