This is the salumi that started it all for me. Sure I have been making some fresh sausages for a long time. But this mystical salumi made of fire is what really got into my Charcuterie obsession and more. I spent some time in Italy years ago when I was in the Marine Corps, and I always remembered this insanely spicy, spreadable, and amazing sausage I used to get before I got on the train. Turns out it is 'Nduja. I met some guys who have really helped me along in my charcuterie endeavors. Andy and Michael from AMIK if you read my blog at all you know who I am talking about. Mike and I were sitting around on the back patio one night having a couple cocktails and started talking about how great it would be to find someone local to make salumi and especially 'Nduja. I said, Hell I can do that, and started my research. Up to this point I have been making some of the easier things, Guanciale, Peperone, Soppresseta, etc... All amazing, then I decided to tackle 'Nduja. With some help from Scott, from The Sausage Debauchery who has an entire online store dedicated to his pursuit of Calabrian products. I got the ball rolling. Okay onto the 'Nduja, pronounced (in-Doo-Yah) This salumi is made from the fattier parts of a pig, the Belly and the Jowl, as well as thirty... Don't be afraid I said thirty percent is hot peppers. The fat content of this salumi is 40-50% making it a spreadable salumi. The meat and fat are ground, seasoned with salt, peppe rossa, hot peperonciono powder and then worked into a fiery paste. Check out the amount of peppers in the picture below.
Compare this to the amount of Meat that went into this salumi. I used 50% pork jowl, and 50% Pork belly (all from Newman farms of course!!!)
I stuffed them, weighed them, trussed them and then hang them in the incubation chamber I made for at least 48 hours.This is how they will look after fermentation.
cure chamber for a minimum of sixty days up to one year. I will alternate cold smoking them to impart a deeper and richer flavor. Here is a picture of the batch I have running now, the 'Nduja is on the left.