Homemade Nduja

Nduja is a spicy, spreadable salami made from cured pork, pork fat, and hot Calabrian peppers. This recipe yields 1.1 kg of Nduja and can be scaled up as needed.

Ingredients:

• Pork (Low Fat): 500g
• Pork Back Fat: 500g
• Salami Curing Salt: 40g
• Calabrian Peppers: 125ml (or about 1/2 cup)
• Ground Seedless Chili: 9g
• Smoked Paprika: 11g
• Ground Black Pepper: 5g
• Red Wine (Shiraz): 60ml

Method:

1. Prepare Ingredients:
   • Keep the pork and pork fat, as well as the mincer, very cold throughout the process. This helps maintain texture and consistency.
2. First Mince:
   • Mince the pork and pork fat together using a 4.5mm mincing plate. Return the mixture to the fridge to stay cool.
3. Prepare Pepper Paste:
   • Blend the Calabrian peppers into a fine paste using a blender or stick mixer.
4. Second Mince:
   • After about 30 minutes, when the meat mixture is sufficiently chilled, mince it again using a 3mm mincing plate.
5. Combine Dry Ingredients:
   • Add the curing salt, ground chilli, smoked paprika, and black pepper to the minced meat. Mix thoroughly for about 10 minutes, ensuring the mixture remains cold.
6. Add Wet Ingredients:
   • Incorporate the Calabrian pepper paste and red wine into the meat mixture. Blend well until the mixture is evenly combined and takes on a vibrant orange color.
7. Stuffing:
   • Stuff the mixture into synthetic salami skins, large sausage casings or even pigs’ large intestine, depending on your preference. Synthetic skins are useful for portion control, but natural casings are used by many.
8. Drying:
   • Hang the stuffed nduja in a cool, dry place for 4 weeks. The ideal temperature should range from 8°C to 13°C, with humidity levels between 75% and 85%.

Usage:

Once cured, your nduja is ready to enjoy. 

This versatile, spicy spreadable salami adds a kick to many dishes. Try it in spaghetti Bolognese for added depth, mix it with ricotta & mayo for a tasty dip, or use it in sausage rolls for a fun twist.