‘Nduja sausage is a famous food product of Calabria, in the south of Italy, that in recent years has become famous all over the world. It is a spreadable salume sausage product, used in a multitude of recipes and kitchens to add a meaty, fiery and smokey kick.
Popping up on menus worldwide, popular in America and the UK as well as across Europe, and famously providing the spice to the Calabrese pizza you’ll find in a multitude of pizza restaurant menus, the pronunciation of the word still perplexes many. Spelt ‘nduja yet pronounced en-DOO-ya, this soft salume is stirred into sauces, spread on bruschetta, popped on pizza, stuffed in pasta, and more. Ten years ago, you would likely have to smuggle a batch if you wanted to find the ingredient outside of Italy, but these days you can find it in Italian delis and also many supermarkets. You can usually buy it in two forms – either within a jar, or in the wrapped and hung salami form as it was produced. From here you can slice or spoon and use in your cooking.
‘Nduja comes specifically from the town of Spilinga, which is located in the region of Calabria (the ‘toe’ of Italy’s boot) and a region that is famous for its chilli peppers. The cuisine of Italy varies so drastically from region to region, with different pasta dishes and a huge variety of typical products used, and only in the south of Italy will you find a spicy addition to the popular cuisine. The small municipality of Spilinga is close to the famous town of Tropea, within the region of Vibo Valentia. Although the exact origins of the ‘nduja product is unknown, its production in the early years likely stems from a necessity of preserving food by the poor people of the region, by flavouring and curing.
WHAT IS ‘NDUJA SAUSAGE MADE OF?
The exact origins of ‘nduja di Spilinga are uncertain, but its creation did stem from the necessity of utilising the whole pork product. Historically, poor local farmers in Calabria would sell the most expensive cuts of meat to the wealthy, leaving them with the cheap cuts, trimmings, offal and excess fat. These scraps wouldn’t make much of a tasty meal on their own, but by combining with the Calabrian chilli, seasoning, mixing and curing, they produced a flavourful and usable meat product that could be stored for a long time, remaining spreadable even after aging for many months.
Modern recipes of ‘nduja vary from these historic ingredients, but the essence is the same – ground pork with a high fat content, salt, and a healthy portion of spicy chillies. Chilli peppers are famous in Calabria, and a large amount is used in ‘nduja – roughly 30% of the sausage’s total weight – lending the cured sausage its deep red hue and spicy sweet flavour. And it is the use of fatty cuts of pork meat which give the ‘nduja its signature consistency as a spreadable sausage; other salami products often use a ratio of 1:3 lean meat to fatty cuts, whereas the ‘nduja ratio is more like 3:1. Pieces such as jowl, belly, top of shoulder and the leg are ground to form the salumi, and it is this high fat content, and the addition of chillies to break down the meat, that makes the product remain spreadable even after months of curing, and means that it can be stored at room temperature without spoiling.
Traditionally,
‘nduja sausages are stuffed into a piece of intestine (but modern production
sometimes uses other casing) and then hung to ferment in a warm chamber for up
to 36 hours. The salumi (which can be up to 3kg in weight) are sometimes then
smoked, and then are moved to a cool environment to cure for up to 7 months.
WHAT DOES ‘NDUJA TASTE LIKE?
‘Nduja sausage of course has a meaty taste similar to other cured salamis, being a salted pork product. But the unique combination of seasonings and chilli peppers add a depth and complexity, with a smokey spice and deep umami. With the hot arid climate of Italy’s south, pork salamis are mixed and cured differently to the prosciutto often made in the north, and the high fat content creates a butter-like texture that makes a spicy meaty spread.
The flavour of ‘nduja lends itself to be enjoyed in a huge variety of ways – we love its versatility. The simplest way to enjoy the sausage is spread onto toasted bread and sampled as part of an antipasti spread. It’s also a fantastic ingredient to keep in your fridge and add to your cooking in many dishes – using a relatively small amount within sauces adds a richness and meaty depth of flavour. Ragu or tomato-based sauces go well with pasta and stews. Stick with the traditional recipes, and enjoy ‘nduja on pizzas, or you can find stuffed pastas such as ravioli or tortellini within supermarkets worldwide that contain the spicy ‘nduja kick. Stir it with mayonnaise (fantastic in burgers), scramble with your eggs, or use in your sandwiches – it pairs very well with melted cheese in a toastie! The sweet and smoky pork even pairs well with seafood, from mussels to crab cakes, or can be used for a flavoured butter that will elevate your roast chicken. In conclusion, ‘nduja can be used to elevate a huge variety of your meals, and we always keep a chunk of it in the kitchen!
IS ‘NDUJA SIMILAR TO CHORIZO?
Many people ask the question as to whether ‘nduja is the same as chorizo – as we’re all familiar with the spicy salami that originates from Spain. In some ways, the two products are similar, both being spicy preserved pork sausages. In terms of consistency though, ‘nduja is much softer and is always spreadable, and you cannot slice it like a chorizo.
The flavour between the two products is also different, with ‘nduja offering more of a fiery spice, whilst chorizo is drier due to the paprika. However the two do provide a smokey flavour to dishes, and chorizo could be used as a ‘nduja substitute within recipes in a pinch – we’d suggest dicing very finely and adding chilli oil as you cook to increase the moisture and dial up the heat.
