Discussion in 'Info and Practices' started by sc0tty2, Feb 20, 2012.
Cold smoking 'nduja today, day 2 of 3 days, using amzns
I guess I don't get out much, but what is Nduja?
Good question. They look like loaves of bread. Enlighten us please.
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.
Exactly, Alelover. However, I've been told that the boccalone version is not a great representative of what this salame is. It is addictive.
Done down here by Calabrians sold in my local butcher shop,really good product.Re discovered only lately.
Ok, Sc0tty-can you quit being a tease now and share the recipe with us - please?
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.
DAME, my butcher is out of hog middles
I have plenty of both casings, sir.