📝 About This Recipe
Hailing from the rugged mountains of Spilinga in Calabria, 'Nduja is a world-renowned spreadable pork salume that packs a punch of smoky, fermented heat. This recipe captures the soul of Italian 'poor man's caviar,' utilizing rich pork fat and a generous amount of sun-dried Calabrian chilies to create a vibrant, melt-in-your-mouth texture. It is a versatile culinary powerhouse that adds depth, spice, and umami to any dish it touches.
🥗 Ingredients
The Pork Base
- 500 grams Pork Shoulder (Boston Butt) (very finely minced or ground twice)
- 500 grams Pork Fatback (chilled and finely ground)
- 100 grams Guanciale or Pancetta (finely minced for extra depth)
The Spice and Cure
- 150 grams Dried Calabrian Chili Powder (hot variety)
- 50 grams Sweet Smoked Paprika (for color and smokiness)
- 30 grams Fine Sea Salt (approximately 3% of meat weight)
- 2.5 grams Pink Curing Salt #1 (essential for safety and color)
- 5 grams Dextrose or Sugar (to feed the fermentation)
Aromatics and Finishing
- 50 ml Red Wine (a dry Italian red like Cirò)
- 2 cloves Garlic (microplaned into a paste)
- 1/2 teaspoon Liquid Smoke (optional, if not using a traditional smoker)
👨🍳 Instructions
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1
Ensure all meat and fat are extremely cold, almost partially frozen, before starting. This prevents the fat from smearing and keeps the texture silky.
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2
In a large, chilled stainless steel bowl, combine the ground pork shoulder, ground fatback, and minced guanciale.
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3
In a separate small bowl, whisk together the Calabrian chili powder, sweet paprika, sea salt, curing salt, and dextrose until perfectly blended.
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4
Sprinkle the spice mixture over the meat. Using cold hands or a stand mixer with a paddle attachment on low speed, mix for 2-3 minutes until the spices are evenly distributed.
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5
Add the microplaned garlic and the red wine. Continue mixing until the liquid is fully absorbed and the mixture becomes a cohesive, sticky paste.
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6
If you are not using a traditional curing chamber, heat a small skillet and fry a teaspoon of the mixture to taste for seasoning. Adjust salt only if necessary.
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7
Transfer the mixture to a sterile glass jar or, if following traditional methods, stuff into wide hog casings.
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8
Press the mixture down firmly into the jar to remove any air pockets, which can cause spoilage.
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9
For the 'quick' home version: Allow the jar to sit at room temperature for 12 hours to initiate fermentation, then move to the refrigerator.
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10
For the authentic version: Cold smoke the stuffed casings for 4 hours using oak or beechwood, then hang in a cool, humid environment (55°F/13°C) for 3-4 weeks.
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11
Once cured or chilled, the 'Nduja should be soft enough to spread with a knife at room temperature.
💡 Chef's Tips
Always use high-quality fatback; the ratio of fat to meat is what gives 'Nduja its signature spreadable consistency. If you can't find Calabrian chili powder, grind whole dried Calabrian chilies in a spice grinder for the most authentic flavor. Cleanliness is paramount—ensure all bowls, grinders, and jars are thoroughly sanitized before use. To store, keep the surface of the 'Nduja covered with a thin layer of olive oil to prevent oxidation and maintain its bright red color. Avoid using pre-ground meat from the supermarket; grind your own to control the fat content and ensure freshness.
🍽️ Serving Suggestions
Spread thickly on warm, charred sourdough bread for a classic antipasto. Whisk a tablespoon into a simmering tomato sauce for an instant 'Amatriciana' style kick. Dot small amounts over a freshly baked pizza topped with burrata and honey. Use it as a base for sautéing clams or mussels to add incredible depth and spice. Pair with a bold, tannic red wine like Primitivo or a crisp, cold Italian lager.