📝 About This Recipe
Hailing from the rugged mountains of Spilinga, Calabria, 'Nduja is the ultimate expression of Italian pork artistry. This fiery, spreadable salame is defined by its high fat content and a staggering amount of sun-dried Calabrian chilies, which act as both a flavoring agent and a natural preservative. When fermented and aged correctly, it yields a buttery, smoky, and piquant paste that melts into sauces or glows atop warm crusty bread.
🥗 Ingredients
The Pork Base
- 700 grams Pork Fatback (chilled and cut into 1-inch cubes; high quality lard is essential)
- 300 grams Pork Shoulder (Boston Butt) (chilled and cubed; look for heritage breeds if possible)
The Spice and Cure
- 150 grams Calabrian Chili Powder (Hot) (authentic Peperoncino Calabrese is vital for the signature flavor)
- 100 grams Calabrian Chili Powder (Sweet/Mild) (provides depth and the deep red color without overwhelming heat)
- 30 grams Sea Salt (Fine) (non-iodized)
- 2.5 grams Instacure #2 (Prague Powder #2) (essential for long-term curing safety)
- 5 grams Dextrose (feeds the starter culture)
Fermentation and Casing
- 0.5 grams Bactoferm LHP or T-SPX Starter Culture (check manufacturer instructions for exact weight)
- 2 tablespoons Distilled Water (lukewarm; for hydrating the culture)
- 2 meters Hog or Beef Middles (Casings) (rinsed and soaked in warm water with a splash of vinegar)
👨🍳 Instructions
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1
Sanitize all equipment (grinder, bowls, stuffer) thoroughly. Place the pork fat and shoulder in the freezer for 30-45 minutes until very firm but not frozen solid.
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2
Dissolve the starter culture in the lukewarm distilled water and let it sit for 15-20 minutes to activate.
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3
Grind the chilled pork fat and meat through a fine die (3mm or 4.5mm). For a truly spreadable texture, some chefs choose to grind the mixture twice.
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4
In a large chilled mixing bowl, combine the ground meat with the sea salt, Instacure #2, dextrose, and both types of Calabrian chili powder.
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5
Pour the activated starter culture over the meat. Mix by hand or with a heavy-duty stand mixer on low speed for 3-5 minutes until the spices are evenly distributed and the paste is tacky.
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6
Load the mixture into a sausage stuffer, ensuring there are no air pockets in the cylinder. Stuff the paste into the prepared casings, forming logs about 6-8 inches long.
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7
Tie the ends securely with butcher's twine. Use a sterilized sausage pricker or needle to poke any visible air bubbles in the casing to prevent spoilage.
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8
Fermentation Phase: Hang the 'Nduja in a warm, humid spot (approx 70-75°F with 85% humidity) for 24-48 hours. This allows the culture to drop the pH level, making the meat safe.
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9
Drying Phase: Move the logs to a curing chamber or a cool, dark basement (55°F with 75% humidity). Hang them for 4 to 6 weeks.
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10
Optional Smoking: After the first week of drying, you can cold-smoke the 'Nduja over oak or hickory for 4 hours for a traditional smoky finish.
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11
The 'Nduja is ready when it has lost about 15-20% of its initial weight. It should remain soft and pliable to the touch, not hard like a standard salami.
💡 Chef's Tips
Temperature control is everything; keep the fat cold during grinding to prevent it from melting and smearing. Always use high-quality Calabrian chilies—substituting with standard chili flakes will result in a gritty texture and lack the fruitiness of the original. If you see white mold on the casing, don't panic; it's beneficial. If you see green or black mold, wipe it off immediately with a vinegar-soaked cloth. Weight your logs at the start and label them so you can accurately track the 15-20% moisture loss. For the best spreadability, ensure your fat-to-meat ratio is at least 70:30; 'Nduja is more about the fat than the muscle.
🍽️ Serving Suggestions
Spread thickly on warm, charred sourdough bread for the ultimate appetizer. Stir a tablespoon into a hot tomato pasta sauce (like Rigatoni alla Silana) to add instant depth and heat. Use it as a pizza topping, dolloping small amounts over fresh mozzarella and basil. Whisk into a vinaigrette for a spicy, smoky dressing for roasted root vegetables. Pair with a bold Southern Italian red wine, such as a Cirò (Gaglioppo) or a Nero d'Avola.