Nduja Calabrian Spicy

Name: Nduja Kalabrisch Scharf
Total time: P6W
Cuisine: Deutsche Küche
Ingredients: 600 g Schweinebauch (fettreich); 300 g Schweineschwarte oder Rückenspeck; 80 g Kalabrischer Peperoncino piccante (gemahlen); 28 g Nitritpökelsalz; 0.5 g Starterkulturen (z.B. T-SPX)

FermentingOtherFermentingHard6-8 weeksN/AN/AN/A

Spreadable, fiery Calabrian raw sausage made from pork and plenty of peperoncino, traditionally fermented and aged.

Ingredients(for 1 kg)

Fatty pork belly600 g

Pork rind or back fat300 g

Calabrian peperoncino piccante (ground)80 g

Curing salt (Prague Powder #1)28 g

Starter cultures (e.g. T-SPX)0.5 g

Instructions

Preparation

2,5 Stunden

Cut pork belly and fat into small cubes and freeze for 2 hours until slightly firm, then grind through a 3mm plate.

Seasoning and Mixing

15 Minuten

Knead curing salt, ground peperoncino and starter cultures evenly into the meat mixture until a homogeneous, slightly sticky mass forms.

Stuffing

30 Minuten

Stuff the mixture firmly into cleaned pork casings (caliber 50-60 mm), avoiding air bubbles and tying the ends securely.

Fermentation

72 Stunden

Ferment the sausages at 18-22°C and 85-90% relative humidity for 72 hours until the pH has dropped below 5.3.

Aging

6-8 Wochen

Hang the fermented sausages in the curing chamber at 12-15°C and 75-80% relative humidity and age for 6-8 weeks until a weight loss of approximately 30% is achieved.

Pro Tip

Use exclusively Calabrian peperoncino piccante for authentic flavor; the fat to meat ratio should be 60:40 to ensure the Nduja remains spreadable.

Glossary Terms

Raw Sausage / Fermented Sausage

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