What is the difference between Crespo and Orba?
Mainly the aging process: Crespo is aged for 60–90 days (350–400 g pieces), while Orba is aged for 90–180 days (1 to 3 kg pieces). The large deli-style Orba is aged for 10–24 months.
How is ’nduja used?
Spread on warm bread, melted in a pan for sauces and dressings, on pizza after cooking, in fillings, and with eggs.
How much is shipping?
€15.86 up to 5 kg within Italy. Free on orders from €99; boxes and olive oil have shipping included. For heavier weights and international shipping, please email us at info@thendujaclub.com.
Do you sell to restaurants?
Yes: for pizzerias, restaurants, and delicatessens, we offer dedicated terms. Please email us at info@thendujaclub.com.
Can I pay on delivery?
No, payment must be made in advance online.
Do you have a price list for restaurants and pizzerias?
Yes. The 2026 trade price list has prices excluding VAT for restaurants: see the Price list page or ask us at info@thendujaclub.com. Orders are confirmed only after our written quote.
How long does delivery take?
In Italy, 2-3 working days from shipment.
Which payment methods do you accept?
Visa, Mastercard, Maestro, American Express and UnionPay cards, Shop Pay, Apple Pay and Google Pay at checkout.
How should ’nduja be stored?
In a cool, dry place, away from sunlight and heat sources, at a maximum of 18 °C. Once opened, the jar must be kept in the fridge. The best-before period is shown on each product page and on the label.
Which sizes do you have?
’Nduja in 90 g and 180 g jars, Crespo 350–400 g, Orba 1 to 3 kg, Giant Orba 20 kg, 200 g and 500 g piping bags and a 150 g tube. Cured meats are sold by weight, from 1 to 3 kg.
