Discussion in 'Info and Practices' started by sc0tty2, Feb 20, 2012.

  1. [​IMG]

    Cold smoking 'nduja today, day 2 of 3 days, using amzns
  2. Very cooll!!!
    Last edited: Feb 23, 2012
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I guess I don't get out much, but what is Nduja?
  4. X2
  5. Good question. They look like loaves of bread. Enlighten us please.
  6. I googled it.


    Spicy Spreadable Salami. 

    Nduja (say "en-doo-ya") is a spicy spreadable salami, originating from Calabria. Nduja is cured in a casing like hard salami, but it maintains a soft texture that is spreadable at room temperature.  Nduja will change the way you think about salami. It is perfect  when spread on grilled bread, in a sandwich, or on pizza. It adds amazing flavor to pasta sauces, vegetables and cooked beans.
  7. Exactly, Alelover.  However, I've been told that the boccalone version is not a great representative of what this salame is.  It is addictive.
  8. moikel

    moikel Master of the Pit OTBS Member

    Done down here by Calabrians sold in my local butcher shop,really good product.Re discovered  only lately.
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Ok, Sc0tty-can you quit being a tease now and share the recipe with us - please?

  10. That's easy, 70% ground pork jowl or belly, 30% pepper(combo of hot and sweet red pepper powder).  Plus, cure #2 and a lactic starter.  Stuffed in hog middle end caps and/or hog middles and cold smoked for about 30 hours.
  11. DAME, my butcher is out of hog middles   [​IMG]
  12. I have plenty of both casings, sir.

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