Nduja Salami

Several years ago I had the very good fortune of trying Nduja Salami which I fondly refer to as spicy, pork fat deliciousness! Nduja is an bright red, terrifically spicey, soft, spreadable salami. Due to the heat, it's likely that the main ingredient is Calabrian chilli pepper, followed by pork fat and then a bit of pork meat. Nduja can be used in a variety of ways, but in my opinion it tastes the best when simply spread on a piece of crusty Italian bread.

A photo of Nduja in a jar with a description

A photo of Nduja in casing with a description

another photo and description

Until a year ago my aunt owned a specialty food shop in Leipzig, Germany and was easily able to get the Nduja. When she would visit us she would bring it with her and vice versa. But, for the past year she has been unable to find it in Berlin or Leipzig just as I have been unable to find it here.

A year or so ago I spent the better part of an afternoon calling a plethora of different Italian markets in the city and the suburbs to no avail. Most of the time the people with whom I spoke thought I was looking for andouille sausage. I was hoping one of you might have a source or another suggestion that would ultimately help me get my 'fix.' Beggars can't be choosers but given the option I would much prefer Nduja in casing.

Thanks for any and all help!
Veloute

Maybe Gino's on Harlem Ave? They're from near Cosenza.

Thanks so much for the suggestion. I just called and spoke to Sharon who said she had never heard of it but would check to see if it can be special ordered. If so, she'll call me back. Thanks again.

Hi all, saw a post on this back in 2007 but have not seen anything since. I am trying to get my hands on Nduja (a sort of spreadable salami) for NYE. Does anybody have an idea of where I can find this? Maybe an Italian specialty store? I appreciate any thoughts. Thanks!

On a recent visit to Da Riv we saw bottles of a spreadable hot salami, though I couldn't say for certain it was Nduja. RAB picked up a bottle of it, so hopefully he can weigh in on the taste.

Riviera
3220 N Harlem Ave
Chicago, IL 60634
773-637-4252

-Dan

RAB definitely bought nduja at Riviera a few weeks ago. It may have been the last jar, though, so call first. And, be on notice that it's not inexpensive - - something like $12 for a six ounce jar.

We haven't made anything with the nduja yet, but did open the jar for a small sample. Potent stuff.

Ronna

Great. Thanks for the info. I was planning on just serving it on a crostini initially. Haven't really used it before so wanted to try that before I jumped into more ambitious dishes. I live in lincoln park so if you do happen to know of anywhere a little closer that carries it I would appreciate any info. Have a safe and happy new year's!

LTH,

Scored a few chubs of the ever elusive Nudja thanks to a shockingly considerate Crazy C, marriage agrees with her, who brought back Boccalone nduja from San Francisco. Closest I've come has been Sobrasada, a spreadable chorizo available from Provenance, thought I got lucky at Riviera, but turned out Mike Sula got the last of Riv's nduja.





Worth the wait, sure, yes, absolutely, light heat, infused with pork flavor/fat, notes of citrus, strong fermentation funk. Was I ever so slightly disappointed? Yes. Expecting spicy full-on heat Boccalone's nudja heat is polite, reserved, present not powerful. Didn't stop us from consuming an entire chub in short order though.



According to Mike, article linked above, Laurence Mate has five varieties available on an irregular basis, though the web site seems to be closed to ordering.

My Nduja quest continues, but thanks to Crazy C I now have a baseline.

Enjoy,
Gary

Try here.

I'll be ordering some this week.

Had my wife bring back some of the Boccalone and it was delish! Can't wait for my next fix

I also have a chub (stick? log?) of cotechino, which has pork skin listed alongside pork on the ingredient list...

zoid wrote:Try here.

My nduja came from Boccalone, I liked it quite a bit, but was expecting more spicy hot punch. Boccalone's nduja was more jab than uppercut.

CrazyC wrote:I also have a chub (stick? log?) of cotechino, which has pork skin listed alongside pork on the ingredient list...

I made cotechino from Riviera for New Year's eve a few years back, simmered, chilled, sliced, served I found it surprisingly bland. I had a feeling I missed the boat in preparation, but didn't realize by how wide a mark until I had Riccardo Trattoria's version a few years later. Simmered, chilled then sauteed yielded delicious rich collagen laden sausage perfectly balanced by rapini.

Learn from my mistakes Mrs. C, learn from my mistakes.

Enjoy,
Gary

I agree with the cotechino sentiment. I followed the intructions of Mama Riv (Pugliese) on how to cook it, despite her shock that I, not my wife, would be cooking it for New Years. Simmered sausage with lentils did not contain even the mildest kick or funk. Good to know that a little time in a hot pan might help.

Planning on making some this winter, so I will know to put a little color on it.

G Wiv wrote:simmered, chilled, sliced, served I found it surprisingly bland.

G Wiv wrote:[Simmered, chilled then sauteed yielded delicious rich collagen laden sausage perfectly balanced by rapini.

Simmered then chilled down and sauteed or grilled to order is a common restaurant prep for cotechino because it makes it easy to cook and plate to order. I don't particularly care for this (and many other restaurant "tricks" with Italian cooking, for that matter). I find that the outer sear detracts from the silky, juicy texture of the sausage. That said, I would never consider serving cotechino chilled. It has to be warm, or at least slightly above room temperature, for all of those melted collagens to do their thing. Take it out of the steamer or poaching liquid, give it a rest for a couple of minutes, then slice and eat over lentils or kraut. That's the way for me.

Mado's nudja made Boccalone nduja weep like a little schoolgirl. Multi layered heat, in your face, lingering and fond memory.

Boccalone nduja (L) Mado nduja (R)





Mado nduja was a test run, I traded even up for Boccalone nduja.

Just saw an article in Bon Appetit that mentioned the Purple Pig and a nduja dish. Possibly another spot to check out in your quest. http://www.bonappetit.com/recipes/2010/ ... gula_salad

I agree that Mado's Nduja blows the boccalone out of the water, heat and flavor-wise. I had some last night and the flavor alternated between heat and pork really nicely with out being so spicy to obscure other flavors. Went great with beer.

This past weekend I cracked in to an 'nduja that I brought back from Borough Market in London a couple of months back. I haven't had the 'nduja at Mado yet (though I plan to, assuming some is left), so I can't compare against that. That said, it blows the Boccalone stuff out of the water. Way more heat and funky pork flavor. As you might imagine, the Calabrians do it right.

I'm looking forward to using up the rest, trying it as an ingredient and not just smeared on bread.

I didn't think to take a picture before I sliced it open and removed the casing. It looked just like this.

L'Artigiano della 'Nduja
via A. Moro, 15
89864 Spilinga VV
Tel. 0963/65470 - 333/2042126
http://www.artigianodellanduja.com

-Dan

I just wanted to bump the post in the hopes that someone has found a retail source lately.
Anyone?

bean wrote:I just wanted to bump the post in the hopes that someone has found a retail source lately.
Anyone?

You might want to check with someone at the Purple Pig. Jimmy Bannos Jr. was cooking with it at Chicago Gourmet, although I don't recall him mentioning his source.

Hi there,
My name is Rosanna and my family, mostly my dad side, is from calabria, so I've tasted the real deal that my grandpa makes. So my dad decided to start making his own nduja. He started working with a big meat company and it has already been USDA approved for distribution in the Chicagoland area sometime soon, but if you want a taste of what we are creating you can go to our restaurant, Ristorante Agostino on harlem ave (look up our facebook page for more directions) just ask to speak to either Chef Agostino or Chef Anna to give you a little taste of heaven.

ristago wrote:Hi there,
My name is Rosanna and my family, mostly my dad side, is from calabria, so I've tasted the real deal that my grandpa makes. So my dad decided to start making his own nduja. He started working with a big meat company and it has already been USDA approved for distribution in the Chicagoland area sometime soon, but if you want a taste of what we are creating you can go to our restaurant, Ristorante Agostino on harlem ave (look up our facebook page for more directions) just ask to speak to either Chef Agostino or Chef Anna to give you a little taste of heaven.

This looks awesome! Thank you for informing us. I look forward to trying Ristorante Agostino in the future.

Your bump also introduced me to this thread, as I wasn't following LTH at the time of the last post in 2010. My first taste of nduja was at Publican Quality Meats, and it was revelatory. I also recently read about a spreadable salumi called "Ciauscolo" at the newly-opened (only open to the public on weekends for now) West Loop Salumi, and wonder how this might compare to nduja. It is described on their website as: "A family tradition from Ascoli piceno. This spreadable salame is made using lean shoulder, shank and lean belly then seasoned with vino cotto along with other spices. It is aged for less than a month. Typically Serve spread on a crostini."

Publican Quality Meats
www.publicanqualitymeats.com
825 W Fulton Market Chicago, IL 60607
(312) 445-8977

West Loop Salumi
www.westloopsalumi.com
1111 W. Randolph St. Chicago, IL 60607
312-255-7004

ristago wrote:My name is Rosanna and my family, mostly my dad side, is from calabria, so I've tasted the real deal that my grandpa makes. So my dad decided to start making his own nduja.

Rosanna, thanks for your post. It must have been fate that you happened to seat us last night at Ristorante Agostino as we were able to talk about nduja. Was so nice of Chef Agostino to come out and talk about the product, he is very proud of it and rightly so! We were blown away by how good it was, especially on the nice crusty bread the restaurant serves! Thanks again, Willie

I posted about it in the Eataly thread but the Nduja Artisans product is worth mentioning here as well. It's assertively spiced and has a great lactic funk. It might not have the kind of porky depth you'd find in a La Quercia product but it's pretty special IMO.

Fifille and I attended my company dinner at ristorante agostino a couple weeks ago. We got to me the owner and he graciously gave us a sample of the nduja. Very tasty stuff and I will be on the lookout for it in stores.

The rest of the meal was very nice as well and we plan to return.

I was gifted some Nduja Artisans product for Christmas. From what I understand, it was purchased at PQM, which now sells their own Nduja along with the Artisans brand.

Spacca Napoli was featuring Artisans nduja pizza last week. Absolutely wonderful. Bought some Artisans at Eataly for NYE.

Hi.

A friend of mine was mentioning some food she sampled at Eataly. One being Nduja, a calabrian spreadable salami.

I have never had this nor seen it on any menus...but evidently it is becoming quite a popular ingredient all over the country.

There is a shop by me that actually makes this product. Has anyone seen this on menus in restaurants.

Here is the facebook site for the Nduja Artisans

https://www.facebook.com/pages/Nduja-Ar ... 9288169508

I had a great pizza with Nduja at Coalfire.

jane franklin wrote:Hi.

A friend of mine was mentioning some food she sampled at Eataly. One being Nduja, a calabrian spreadable salami.

I have never had this nor seen it on any menus...but evidently it is becoming quite a popular ingredient all over the country.

There is a shop by me that actually makes this product. Has anyone seen this on menus in restaurants.

Here is the facebook site for the Nduja Artisans

https://www.facebook.com/pages/Nduja-Ar ... 9288169508

read the posts right before yours.