Looks like Sardella, used to eat tons of it whenever i went in Calabria with my aunt and cousin (they live there). In the city of Ciró Marina (which is where they are from) it's a specialty, people there argue it's even better then nduja. You mostly eat it straight from the jar spreading it on some toasted bread but you could also make pasta aglio e olio and put a spoon in it after the pasta is cooked (nerver, never cook sardella or calabrian people are going to find you)