Nduja Calabrian Spreadable Salami

Cut pork belly and shoulder into rough cubes and par-freeze for 2 hours at approximately -5°C. Then grind through a 4.5mm plate.

Combine ground meat with curing salt, hot and sweet chili powder and ground fennel. Mix intensively by hand or in a cutter until a homogeneous and slightly sticky mass forms.

Store the mixture covered at 4°C for 24 hours to allow curing and color development. The mixture should appear deeply red and aromatic after this time.

Fill the mixture bubble-free into pre-soaked pork small intestine casings and twist into sausages approximately 20-25 cm in length. Tie off ends with kitchen twine.

Hang sausages at room temperature (18-20°C) for 12 hours to allow the casing surface to dry and ensure even smoke adhesion.

Cold smoke the sausages with oak wood three times for 8 hours each at a maximum of 18°C, with 24-hour rest periods between smoking cycles for air drying.

Cure sausages in a maturing room at 12-15°C and 75-80% relative humidity for 5-7 weeks. Check weekly for unwanted mold and wipe down with a cloth dampened in salt water if necessary.