By Travis Mitchell

D.C. has many fine spots for sausages. The half-smoke is a local institution, and other area butcher shops and meat-loving chefs are introducing their own takes on classic sausages and house charcuterie. One of the types popping up more frequently is 'nduja, a spicy and spreadable sausage hailing from Italy's southern Calabria region.

'Nduja doesn't look or sound particularly like a traditional Italian word—because it's not. It's derived from the Latin term "inducere," meaning to insert. The origin is similar to the popular French andouille, but most similarities end there.

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Source: http://dcist.com/