Founded by Giacinto Callipo in 1913, Callipo were among the first in Italy to process the highly acclaimed Mediterranean tuna fish. Today the company is managed by the fourth generation of the Callipo family and has expanded its product offering to include preserves which showcase traditional Southern Italian meat and produce. Made from local raw materials from the Callipo Popila farm, nduja is a speciality celebrated throughout Calabria, typical of the town of Spilinga. Their pork (meat and fat) is minced with Calabrian chilli peppers, salt and olive oil to form this richly-coloured spreadable salami-like paste with a fiery kick. Callipo nduja is prepared in the traditional way and contains no fillers or preservatives, consisting of 38% pork fat, 28% pork, 23% chilli, 3% salt and 8% olive oil.

Nduja is traditionally used with fish and shellfish, to add extra flavour to vegetable and legume dishes, on crostini and pizza and with pasta.