This salty, spicy-sweet Italian specialty has the power to change the way you cook.
is forever committed to memory. Because it is so soft and practically melts when warm, it’s possible you’ve enjoyed 'nduja in dishes before, without being able to pinpoint exactly where that ever-so-slightly funky, meaty taste was coming from. 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.
“We're using jowl. We're using the belly, the top of the shoulder. And then sometimes there's going to be leg in there,” Reilly told me. “Calabrians actually do grind the leg more often than other areas of Italy because they don't generally make prosciutto,” he adds. Prosciutto-curing requires cool temperatures and a humid environment, making its production better suited to more northern regions of Italy, like Reggio Emilia.
Traditionally, long before science offered clear guidelines on how to ensure a product remains shelf-stable, 'nduja was smoked to ward off spoilage. What was once a matter of life or death is now more a matter of flavor preference. If 'nduja is being smoked, the stuffed salumi go through that process after being fermented but before they're hung to age. You’ll find some 'nduja that has been heavily smoked, while others, like the ones made by Tempesta, aren't smoked at all.
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