How to Make Nduja: A Step-by-Step Guide to this Fiery Calabrian Spread

Nduja (pronounced “en-doo-ya”) – the spreadable salami that’s taken the culinary world by storm. This spicy, intensely flavored delicacy hails from Calabria, the sun-drenched region at the toe of Italy’s boot. Made with pork, fat, and a fiery blend of Calabrian chili peppers, Nduja offers a unique depth of flavor that’s impossible to resist.

While traditionally enjoyed smeared on crusty bread or tossed through pasta, Nduja’s versatility knows no bounds. It adds a spicy kick to eggs, soups, pizzas, and even roasted vegetables. Today, I’ll guide you through the process of crafting your own Nduja at home, allowing you to experience the true taste of Calabria.

Gather Your Ingredients for Homemade Nduja

Here’s what you’ll need to create this Calabrian delicacy:

• Pork Shoulder: 1 kg (2.2 lbs), coarsely ground
• Pork Fatback: 500 g (1.1 lbs), finely ground
• Sweet Paprika: 2 tbsp
• Hot Smoked Paprika: 1 tbsp
• Dried Calabrian Chili Flakes: 50 g (1.8 oz) – For an authentic taste, seek out peperoncino di Calabria. If unavailable, substitute with a mix of cayenne pepper and smoked paprika for a similar heat and smoky flavor.
• Fine Sea Salt: 30 g (1 oz) – Adjust according to your taste.
• Freshly Ground Black Pepper: 1 tsp
• Garlic: 4 cloves, finely minced
• Dry White Wine: 125 ml (1/2 cup)

Essential Tools for Nduja Making

Making Nduja at home is easier than you might think. Here are the tools you’ll need:

• Meat Grinder: If you don’t have a grinder, you can ask your butcher to grind the pork for you.
• Sausage Stuffer: While optional, a sausage stuffer makes filling the casings much easier.
• Hog Casings: Traditionally, Nduja is encased in hog casings. You can find these at specialty butcher shops or online.
• Kitchen twine: For tying off the sausage casings.
• Large Mixing Bowl: For combining the ingredients.
• Food Processor: To ensure the spices and garlic are finely ground.

Step-by-Step Guide to Making Nduja

1. Prepare the Chili Paste: Combine the dried Calabrian chili flakes (or substitute) with the dry white wine in a small saucepan. Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook for about 10 minutes, or until the chilis have softened. Allow the mixture to cool slightly, then transfer it to a food processor and blend until a smooth paste forms.
2. Combine the Ingredients: In a large mixing bowl, combine the ground pork shoulder, pork fatback, sweet paprika, hot smoked paprika, chili paste, salt, black pepper, and minced garlic. Using your hands (wear gloves for easy cleanup!), mix everything thoroughly until all the ingredients are evenly distributed.
3. Chill and Rest: Cover the mixing bowl tightly with plastic wrap and refrigerate for at least 24 hours. This allows the flavors to meld and deepen.
4. Stuff the Casings: If using a sausage stuffer, follow the manufacturer’s instructions to fill the hog casings with the Nduja mixture. If you don’t have a stuffer, you can form the mixture into patties or spread it on a baking sheet.
5. Prick the Casings: If you’re using casings, use a sterilized needle or toothpick to prick small holes all over the surface. This allows any air pockets to escape during the drying process.
6. Air Dry: Hang the Nduja sausages in a cool, dry, well-ventilated area for at least 2 weeks, or until they have lost about 30% of their weight and feel firm to the touch.

Nduja hanging to cure

Tips and Tricks for the Best Homemade Nduja

• Quality Ingredients are Key: The flavor of your Nduja depends heavily on the quality of your ingredients. Use fresh, high-quality pork and authentic Calabrian chili peppers for the best results.
• Temperature Control: Maintaining a cool temperature during the drying process is crucial. A temperature range of 50-60°F (10-15°C) is ideal.
• Be Patient: Nduja is a labor of love that requires patience. Allow ample time for the drying and curing process to develop its characteristic flavor and texture.

Slicing nduja

Enjoy Your Homemade Calabrian Delicacy

Congratulations! You’ve successfully made your own Nduja. This spreadable salami is incredibly versatile and can be enjoyed in countless ways:

• Spread on toasted bread: The classic way to enjoy Nduja.
• Toss with pasta: Add a spoonful or two to your favorite pasta sauce for a spicy kick.
• Top pizzas: Spread a thin layer on pizza dough before adding your other toppings.
• Stir into soups: Add a dollop of Nduja to your favorite soup for an extra layer of flavor.

Nduja can be stored in the refrigerator for several weeks or frozen for longer storage.

Making your own Nduja is a rewarding experience that allows you to savor the authentic flavors of Calabria. Now that you know how to make it, why not gather your ingredients and give it a try? You won’t be disappointed.

If you’re a fan of hazelnut spread, you might also enjoy our recipes for Gianduja Cake and Chocolate Hazelnut Cake.

Let us know in the comments below how your Nduja turns out!