'Nduja Vs Sobrasada: What's The Difference?

Spain doesn't just boast the second-best pizza in Europe (behind Italy, naturally), but it also boasts one of two luscious, spreadable sausages. If you're a home cook who enjoys dabbling in global cuisines, you may have already heard of 'nduja and sobrasada. At first glance, these pork products seem awfully similar. But just like another famous duo of twinning porcine eats (that would be chicharrones and pork rinds), there are key differences between 'nduja and sobrasada.

Basically, both products are piquant, reddish-orange soft sausages you can incorporate in a fiery pasta sauce, smear on pan-fried scallops, or simply spread on toast similar to what the English do with Heinz beans. But they are actually unique from one another. For starters, they originated in different parts of the Mediterranean region. While 'nduja hails from Calabria, Italy, home of the Calabrian chilis that make it spicy, sobrasada has roots in Majorca and gets its heat from smoky Spanish paprika. Many American cooks likely use these products interchangeably, but their subtle distinctions make them shine in particular ways.

The different levels of heat is the biggest distinction between 'nduja and sobrasada in terms of taste. The former is decidedly more spicy, thanks to the Calabrian chilis. These peppers are known sometimes as "red devils" and rank between 25,000 and 40,000 Scoville units in heat — in comparison, a jalapeño is anywhere from 2,500 to 8,000. Sobrasada, on the other hand, gets its main flavor components from smoke and salt. There's a mild spiciness from the pimentón paprika, but it's not as aggressive as the burn coming off 'nduja.

Both 'nduja and sobrasada are typically served spread on crostini. Occasionally, they also find their way into fried egg dishes for breakfast or spaghetti for dinner. 'Nduja, in particular, pairs nicely with the natural sweetness and acid of tomato-based dishes. On the other hand, it's popular to pair sobrasada with cheese and honey. Try a bit of sobrasada in a punchy grilled cheese or serve it on a charcuterie board. No matter which sausage spread you go with, you're guaranteed to fall in love.