How to make Nduja

Nduja is a spreadable Italian style salami native to the Calabrian region in Italy. What makes it spreadable is the fact the fat content it has. It is roughly 75% fat and 25% lean meat. What defines this salami is not just the fat content but the use of calabrian chili paste. If you were to use anything other than that then it would end up being something else entirely. Nduja, once considered a poor man’s food is now a highly revered salumi. You can age this longer than I did in the video but since I’m using a smaller casing I did it and just about 30 days. I used natural port casings but you can use things like natural beef casings, beef bung, or synthetic casings.
Below I will include a link to a website for the sausage maker where you can purchase any casings that you may need as well as sausage stuffers, started cultures, and curing salts and spices.
www.sausagemaker.com/

[@carfvallrightsreservedwith6649]

Pork butt can also be used. Easier to find and more economical.

[@jenniferzimmerle4646]

I like the looks of this.

[@GiuseppeBasile]

Thanks Nick, what stops it curing hard like a normal salami? Is it the fat content?

[@zimmerleeats800]

Yes sir! It’s about 75% fat so it’ll stop loosing weight at around 25% weight loss or so

[@GiuseppeBasile]

@@zimmerleeats800 thanks Nick

[@johnalloway9764]

These gonna be available on your next boards?

[@zimmerleeats800]

Absolutely!