Nduja (Calabrian Spreadable Salami)

Name: Nduja
Total time: 21 d
Ingredients: 500 g Schweinebauch (ohne Schwarte); 300 g Rückenspeck; 200 g Schweineschulter; 28 g Nitritpökelsalz (0,5 % NaNO2); 60 g Peperoncino calabrese (getrocknet, gemahlen); 20 g Geräucherter Paprika; 3 g Dextrose; 0.5 g Starterkulturen (T-SPX)

Spice MixPorkFermentingMedium21-60 days18-24 °C (aging room)Beechwood (light cold smoke optional)

Nduja is a Calabrian spreadable salami with an extremely high fat content and intense heat from large amounts of Peperoncino chili. The soft, spreadable texture is achieved through the high fat ratio and warm fermentation. It is versatile as a bread spread, pizza topping, or cooking ingredient.

Ingredients(for 1 kg)

Pork belly (without rind)500 g

Back fat300 g

Pork shoulder200 g

Curing salt (0.5 % NaNO2)28 g

Calabrian Peperoncino (dried, ground)60 g

Smoked paprika20 g

Dextrose3 g

Starter cultures (T-SPX)0.5 g

Instructions

Meat Preparation & Mixing

2 hours

Freeze all meat and fat portions to -1 to 0 °C, then grind through a 2 mm plate. Knead in all ingredients including dissolved starter cultures very thoroughly until a homogeneous, sticky mass forms.

Filling & Pre-fermentation

48-72 hours

Fill mixture into pork blind gut or pork casings (caliber 50-70 mm) without air bubbles, tie tightly. Ferment at 22-24 °C and 85-92 % humidity for 48-72 hours. Target: pH below 5.3.

Ripening

21-60 days

Lower temperature to 12-16 °C, reduce humidity to 75-82 %. Regularly check for mold. Nduja is ready when it feels soft and spreadable – typically after 25-30 % weight loss.

Pro Tip

At least 50 % Peperoncino proportion of total spice weight is crucial for authenticity and simultaneously acts as natural antimicrobial protection through capsaicin.

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