Calabrese ’Nduja paste is a traditional product, from the Calabrian countryside, which was created by farmers during the war to use up any surplus meat after the slaughter of pigs. Today ’Nduja uses only the best pork from Calabrian pigs and a little fat. Buy Cooks' Ingredients 'Nduja online from Waitrose today. Free delivery - T&Cs apply Of late, 'nduja—pronounced en-DOO-ya—has become quite popular in American restaurants, dolloped onto pizzas, spread on crusty bread, and mixed into pasta sauces, where its fiery red hue blends imperceptibly with that of tomatoes and fresh peppers. 'Nduja's rise in popularity has also made it easier to procure. INGREDIENTS: Pork (63%), extra virgin olive oil, Calabrian hot pepper paste (11%) (peppers, salt, acidity regulator (citric acid), antioxidant (ascorbic acid)), smoked paprika, paprika, salt, dextrose, antioxidant (sodium ascorbate), preservative (potassium nitrate, sodium nitrite). Typical values as sold. Contains 2 Servings. This spreadable sausage is a product of thrifty farmers using every part of the pig, made from head meat, offal and fat, and flavoured with ferocious red peppers. It is not only delicious spread on toast, but added to dishes for a rich, fiery kick - much like a meaty mustard. Calabrian chef Francesco Mazzei is a master of 'nduja, adding it to both 'Nduja (pronounced in-DOOJ-ya) is a type of pork salami made with roasted peppers and a blend of spices; but unlike many hard salamis, 'nduja is spreadable, which means you can use it in sauces for pasta or spread on crostini. Historically, ‘nduja – a soft, spicy cured sausage of pork and chilli – was made with the very cheapest cuts of meat. The offcuts from other types of sausage and salumi production and all the offal from the pig – including rarely-used scraps like the lungs, spleen and trachea – would be brought together with fiery Calabrian chillis in a casing of pig’s stomach, before being hung, smoked, cured and dried. After 4 weeks the ’nduja will be ready to slice open and use (the second sausage can be left hanging to mature for up to a further 4 weeks – or donated to a grateful family member/friend). Slice off as much as you need, wrap what’s left in clingfilm and store in the fridge for up to 4 weeks. 'Nduja is a spicy spreadable pork salume that originates from the southern Italian region of Calabria. In the US, it can be purchased at specialty shops that carry salumi/charcuterie, Italian markets, or online from producers like Tempesta Artisan Salumi. Look for 'nduja made with just four ingredients: pork, Calabrian chilies, salt, and lactic acid. If you fancy making charcuterie at home, then 'nduja is a great place to start. The fatty, fiery, spreadable Italian sausage does require a mincer, but the rest can be done by hand. If you don't have a curing chamber then you can hang it in the fridge for a fresher final product.
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