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post #1 of 12
Thread Starter 

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Cold smoking 'nduja today, day 2 of 3 days, using amzns

post #2 of 12
Very cooll!!!
post #3 of 12

I guess I don't get out much, but what is Nduja?

post #4 of 12
Originally Posted by SmokinAl View Post

I guess I don't get out much, but what is Nduja?



post #5 of 12

Good question. They look like loaves of bread. Enlighten us please.

post #6 of 12

I googled it.


Spicy Spreadable Salami. 

Nduja (say "en-doo-ya") is a spicy spreadable salami, originating from Calabria. Nduja is cured in a casing like hard salami, but it maintains a soft texture that is spreadable at room temperature.  Nduja will change the way you think about salami. It is perfect  when spread on grilled bread, in a sandwich, or on pizza. It adds amazing flavor to pasta sauces, vegetables and cooked beans.

post #7 of 12
Thread Starter 

Exactly, Alelover.  However, I've been told that the boccalone version is not a great representative of what this salame is.  It is addictive.

post #8 of 12

Done down here by Calabrians sold in my local butcher shop,really good product.Re discovered  only lately.

post #9 of 12

Ok, Sc0tty-can you quit being a tease now and share the recipe with us - please?



post #10 of 12
Thread Starter 

That's easy, 70% ground pork jowl or belly, 30% pepper(combo of hot and sweet red pepper powder).  Plus, cure #2 and a lactic starter.  Stuffed in hog middle end caps and/or hog middles and cold smoked for about 30 hours.

post #11 of 12

DAME, my butcher is out of hog middles   head-wall.gif

post #12 of 12
Thread Starter 

I have plenty of both casings, sir.

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