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April 11, 2013

'Nduja is back in the Meat Locker this weekend!

Some say this short & stout salame was influenced by the French centuries ago while others are sure it was roving Spaniards who brought their traditional flavors to early Calabrians along the Southern Italian coasts.

It's hard to argue the origins with our mouths full, but maybe the biggest clue is it's name. The locals in the old country call this salame 'Nduja (pronounced kinda like in-do-yah) which brings some of the same sounds as andouille, the French salame that some hungry historians are sure inspired 'Nduja.

With the original 'Nduja as our inspiration, the Smoking Goose team is making our own all-natural version. Like the traditional Italian salame, we started by grinding and blending pork shoulder, belly, and jowl. We spiked the rich, soft mixture with dried Calabrian peppers then stuffed natural casings that are about 3 or 4 inches wide, like the Italians use.

Here's where we made it our own: our 'Nduja saw the inside of our gravity-fed cold smoker for 10 days before dry curing over 8 weeks. That layer of sweet smoke rounds out the delicious bite of hot, floral, and earthy Calabrian peppers. This spreadable salame makes deliciously simple first course schmeared on warm bread but we'll take it to the table to top a pizza, dress a salad or soup, or stir into sauce for cut pasta and lasagna.

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