Every so often, you come across a curious piece of menu jargon. It sounds familiar. It looks familiar. Maybe you’ve even consumed it a time or two. But what the heck is it, really? Great question.

Sounds like a job for The Interpreter.

The word: ’Nduja (en-DOO-yah).

Its origin: Italy.

What it means: Spicy, spreadable pork sausage.

What it really means: A mixture of meat that’s traditionally comprised of the head, organs, various trimmings and fat. All that is blended with Calabrian red peppers for preservation and a flavorful kick. More modern takes often include better cuts of meat.

Where you’ve seen it: Salumi menus, Italian butchers and on that most ubiquitous of shared appetizers, the charcuterie board.

How it’s used: For a good time, spread some ’nduja on bread and pair it with wine and Italian cheese. Top an egg-laced breakfast sandwich with it. Add it to shellfish pasta. Blend it with ricotta and add that to pasta. Put some on your finger and eat it.

No judgment here.

Well, maybe a little.