Want to make something different. This might be the exact thing you are looking for. Nduja is a spicy, smoky, spreadable salami that packs such incredible and intense flavor in every bite. So what is nduja?
Nduja (pronounced “en-DOO-ya”) originated in Italy and is possibly one of the most well known pieces of charcuterie to come out of Calabria. This fermented sausage has a very high fat content and is unique in the fact that it is very soft. Unlike regular salami, nduja is easily spreadable and offers a completely different experience while eating. This charcuterie is made with very unique chili peppers and paste giving nduja a very special flavor profile that is both spicy and smoky.
To make nduja you will need pork shoulder, pork fat, and Calabrian pepper paste. All of this is ground finely and mixed together before stuffing it into a hog casing or a synthetic casing. After a quick fermentation period the nduja is cold smoked then allowed to mature or dry in a controlled environment for 8+ weeks (depending on the size).
This charcuterie can be eaten as is, over warmed crusty bread, or added to pizzas, pastas, fruit, and other dishes for an elevated flavor.
Here are a few special items and ingredients that you will need for this project. Click on the item to get more info
- Flavor of Italy
- Apera pH Meter with Bluetooth
- Cure #2
- Calabrian Pepper powder
- Calabrian Pepper Paste
- Meat Grinder
- InkBird Controllers temp & Humidity
- Dehumidifier Eva Dry 2200
- TaoTronics Humidifier
If you want to see everything we use be sure to check out our Amazon Storefront where I have all my materials listed by category. There you’ll find everything I use to build a drying chamber and so on!! If you buy something from there it helps support our projects.
How to Make Nduja – Authentic Italian
If you are making sausage adjust the servings to reflect the total weight of your meat and fat
- 454 grams Pork Shoulder
- 454 grams Back Fat
- 454 grams calabrian pepper paste
- 6.5 grams fennel seeds
- 3 tsp minced garlic
- 30.5 grams kosher salt
- 3.4 grams Insta cure #2
- 2.5 grams dextrose
- 4 grams table sugar
- 13.5 grams Calabrian pepper powder
- 10 grams smoked paprika
- 4 tbsp red wine
- 1 tsp liquid smoke OPTIONAL- If you don't have a cold smoker
- Flavor of Italy Starter Culture re-hydrate 1/2 tsp of starter in 1/4 cup of distilled water for every 5 pounds of meat/fat. Let this rest for 30 minutes
- mold 600 re-hydrate 1/2 tsp of mold in 1/2 cup of non-chlorinated water. This will do about 5-10 pounds of salami. Let sit at room temp for at least 5 hours before use
- Grind chilled meat and fat through 6mm plate. Re chill then grind 2 more times through a 4.5 mm plate. Make sure it's partially frozen between grinds. The mince should look uniform.
- Prepare the casing by rehydrating in water and prepare the starter culture as it needs to rehydrate for a least 30 minutes
- Once you have everything ready add all your spices, chili paste, and starter culture to your mince and begin mixing. Mix well for about 5-7 minutes till everything is thoroughly incorporated. It should feel very wet and soft.
- Stuff into your casing and place into a fermentation chamber that is set at 75-85 F and 90% humidity for 12-24 hours. Your target pH should be 5.0-5.2
- Once you have reached the target pH you can cold smoke it for 8 hours (optional). Be sure to keep the temperature of your smoker under 70F. Adding a bag of ice to the chamber helps keep the temp low. After you cold smoke (if you choose to do this) transfer the nduja to your drying chamber.
- Brush with mold 600
- The drying conditions should be set to 55F and 80% humidity. Leave it in here for at lest 6-8 weeks