Nduja, the name derived from the French andouille, is a Calabrian soft spreadable sausage made domestically in California by Boccalone from heritage pigs and is now available at Murray's Cheese. Similar to Majorcan sobrasada (the name of which may share a common derivation with soppressata) which is also only available domestically from California at Despana. I like to slice the casing open at one end and squeeze out the meat like an ice cream push-up. Eat it out of the casing, on crusty bread or on Carr's rosemary crackers, or throw a dab in to spice up your pasta dish. Maybe I could get a truck and sell them on the street. I'd call it Signore Softee. Or maybe I can convince the Van Leeuwen ice cream guys to offer it as a combo "Gianduja and Nduja". In a cone, of course.