James Beard Award–winning Toro and Coppa chef Jamie Bissonnette knows his way around the vast world of preserved meat and fish. He’s a master of charcuterie (coppa is Italian cured pork neck) and an avid collector of canned Spanish seafood — an enviable hobby if you’ve ever loved a smoked mussel or glistening sardine in your life. Equally praise-worthy: his faculty and creativity with ‘nduja, a spicy, spreadable, melt-in-your-mouth fermented sausage. With roots in Italy, cousins around the globe and appearances on menus from French and Spanish to New American and even comfort food, this is one trendy ingredient that goes wherever spicy pork goes. Read all about his close relationship with this unlikely hero of the charcuterie menu here.

Now that you’re totally in love with this versatile pantry staple, try your hand at one of Bissonnette’s original creations: a Caesar-inspired salad starring heirloom tomatoes and infused with tangy, spicy ‘nduja at every step.