> Not the hottest Calabrian food What's hotter? The fish in chile paste are good, but not very hot. I also bought some dried wild boar (cinghiale) coated with chile powder yesterday. Nice. > N'duja, it was traditionally produced by the livers of the porks, finely ground. Today "frattaglie" are replaced by better parts of pork's meat. From Appenino zones of Calabria. 'Frattaglie' => offal Tom