Yes Nduja

dls1 said:

 
Nice job, nepas. Your nduja, which is probably my favorite salumi, looks very tasty. Were you pleased with the outcome?

I was first introduced to nduja around 25 years ago when I was driving the "scenic" route from Catanzaro in Calabria to Messina, Sicily and stopped for a quick snack in the tiny village, or commune, of Spilinga. After my first bite, I became a dedicated lifetime fan of nduja.

It sounds as if you used true Calarian hot peppers in your formulation. Did you use the powder, flakes, paste, peperoncino, or a combination?

Also, from your photos is a little difficult to tell, but it appears that the slices you cut are somewhat firm. The nduja that I'm familiar with has a very high fat content and is easily spreadable like a pate. If you warm some in a pan, it will even melt. Do you prefer, and use, less fat than what's normally called for?

Great job, and certainly point worthy.

BTW, in Italy, it's pronounced as "en-doo-yuh"

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