Nduja Recipe
very spicy, spreadable pork salami Tempesta Salumi - Illinois
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Ingredients
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Meat
Spices
Miscellaneous
Method
Preparation
- 1
Prepare the Meat
Cut the pork fatback, pork shoulder, and pork liver into small chunks for easier grinding.
- 2
Chill the Meat
Place the chunks of meat in the freezer for about 30 minutes. This helps the fat remain cold and ensures a better texture in the final product.
Mixing
- 3
Grind the Meat
Using a meat grinder fitted with a medium-hole plate, grind the chilled pork fatback, shoulder, and liver into a large mixing bowl.
- 4
Add Spices
Mix in the sweet paprika, chili powder, black pepper, salt, garlic powder, and red pepper flakes thoroughly into the ground meat.
- 5
Incorporate Liquid
Gradually add the red wine and ice water to the meat mixture, mixing until the mixture is sticky and well-combined.
Stuffing
- 6
Pack the Mixture
Transfer the mixture into a clean, food-safe casing (if using) or simply store in an airtight container. Press down firmly to remove any air pockets.
- 7
Seal the Casing
If using casings, twist them into links and tie off the ends securely. Ensure there are no air pockets.
Curing
- 8
Cure the Nduja
Place the nduja in a cool, dark place (ideally around 10-12°C or 50-54°F) to cure for 2-3 weeks. Make sure it is hanging or placed on a rack to allow for airflow.
