'Nduja. Repeat: DOO-yah. The “n” is silent. Now that we’ve gotten that out of the way, grab a hunk of bread and a knife, because you’re about to discover your favorite new way to use the word “slather.” This spreadable sausage, originating in Calabria, is the best possible use of all those prime trimmings — living proof that every part of the pig can and should be eaten. Well, maybe not living proof. Seasoned with fiery roasted hot peppers, spiked with fatty ground pig skin and served as part of a loaded antipasti platter, ’nduja is just as good swirled into pasta or spread on a sandwich.