📝 About This Recipe
Hailing from the rugged mountains of Spilinga, Calabria, 'Nduja is a world-class spreadable salami that balances intense heat with a rich, buttery pork fat base. This fermented masterpiece is defined by its high fat-to-meat ratio and an abundance of smoky Calabrian chilies, resulting in a vibrant crimson paste that melts like lava over warm bread. It is a labor of love that rewards the patient cook with a complex, funky, and spicy umami bomb unlike any other charcuterie.
🥗 Ingredients
The Pork Base
- 1.5 kg Pork Fatback (chilled and cut into cubes; high quality back fat is essential)
- 750 g Pork Shoulder (Boston Butt) (trimmed of silver skin)
- 750 g Pork Belly (skin removed)
The Spices and Cure
- 75 g Kosher Salt (approx. 2.5% of total meat weight)
- 7.5 g Instacure #2 (Prague Powder #2) (essential for long-term curing and safety)
- 250 g Dried Calabrian Chili Powder (Hot) (authentic Spilinga variety if possible)
- 150 g Dried Calabrian Chili Powder (Sweet/Mild) (for depth of flavor and color)
- 10 g Dextrose (food for the bacterial culture)
- 1/2 teaspoon Bactoferm LHP or T-SPX (starter culture for fermentation)
- 1/4 cup Distilled Water (dechlorinated, to dissolve culture)
Casings and Hardware
- 3-4 meters Beef Middles or Protein Casings (soaked in warm water and vinegar)
- 1 roll Butcher's Twine (for tying segments)
👨🍳 Instructions
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1
Begin by sanitizing all equipment (grinder, bowls, stuffer) to ensure a safe fermentation environment. Place all pork fats and meats in the freezer for 45-60 minutes until very firm but not frozen solid.
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2
Dissolve the Bactoferm starter culture in 1/4 cup of room temperature distilled water and let it sit for 15-20 minutes to 'wake up'.
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3
Grind the chilled pork fatback, shoulder, and belly through a fine die (3mm or 4.5mm). For a truly spreadable texture, some chefs choose to grind the fat twice.
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4
In a large chilled bowl, combine the ground meat with the salt, Instacure #2, dextrose, and both types of Calabrian chili powder. The mixture should turn a deep, vibrant red.
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5
Pour the dissolved starter culture over the meat mixture. Using chilled hands or a stand mixer on low speed, mix thoroughly for 3-5 minutes until the primary bind is achieved and the spices are perfectly distributed.
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6
Load the mixture into a sausage stuffer, taking care to press it down firmly to eliminate air pockets, which can cause spoilage.
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7
Slide the prepared casing onto the stuffing horn. Stuff the 'Nduja into 10-12 inch segments. These should be girthy and firm, similar to a large salami.
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8
Tie off both ends tightly with butcher's twine, creating a loop for hanging. Use a sterilized sausage pricker or needle to poke any visible air bubbles in the casing.
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9
Hang the sausages in a warm, humid spot (approx. 70-75°F with 85% humidity) for 24-48 hours to allow the fermentation culture to drop the pH level, preserving the meat.
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10
Optional but Recommended: Cold smoke the 'Nduja for 4-6 hours using oak or fruitwood sawdust. Keep temperatures below 70°F (21°C) during this process.
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11
Move the 'Nduja to a curing chamber (55°F / 13°C and 75% humidity). Allow them to cure until they have lost approximately 25-30% of their initial weight.
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12
After 4-6 weeks, the 'Nduja should feel firm but yield to thumb pressure. Slice open to reveal a soft, spreadable, fiery interior.
💡 Chef's Tips
Always keep your meat and grinder parts near-freezing to prevent the fat from 'smearing,' which ruins the texture. If you cannot find authentic Calabrian chilies, use a mix of high-quality smoked paprika and cayenne, but the flavor profile will shift. Never skip the Instacure #2; it is vital for safety in long-term air-dried sausages. If white mold (Penicillium nalgiovense) appears on the casing, it's beneficial; if fuzzy green or black mold appears, wipe it immediately with vinegar or discard if it persists. For the best texture, grind the fatback separately through the finest plate possible before mixing with the meat.
🍽️ Serving Suggestions
Spread generously on warm, charred sourdough bread or crostini. Whisk a tablespoon into a hot tomato pasta sauce for an instant flavor and heat boost. Dot small pieces over a pizza immediately after it comes out of the oven so it melts into the cheese. Serve alongside a bold red wine like a Cirò (Calabrian) or a crisp, cold Pilsner to cut through the fat. Mix with a little honey and use as a glaze for roasted carrots or pork chops.