What is spreadable salami called?
Nduja
What Is ‘Nduja? ‘Nduja is a soft, spreadable fermented pork salume, spiked with fiery Calabrian chilies.
What is nduja sausage meat?
Nduja is a spicy, spreadable salami from southern Italy. A spreadable type of air-cured salami from Calabria, in the south of Italy. Made from the same cuts as slicing salami – pork belly, shoulder etc – it might also contain offal.
Where do you find nduja?
‘Nduja is a specialty of Calabria in Italy, where eaters love chiles and anything spicy. Traditionally, this spread would have been made from “poor cuts” of preserved pork.
Why is nduja so popular?
Nduja — pronounced, in Mazzei’s Calabrian accent, as in-DOOJ-ah — is made with pork fat, herbs and spices, along with spicy Calabrian peppers, which give nduja chili heat and a distinctive red color. “Nduja deserves to be popular because it is fiery-hot and piggy, which are two very good things together,” Kenedy says.
What is the difference between nduja and sobrasada?
Sobrasada is made from cured raw pork mixed with salt, pepper, and hot paprika. Like nduja, it has the benefit of a soft texture. Two men mix up salt, spices, paprika, and minced pork to make sobrasada sausages, a speciality of the island of Mallorca.
What is Enduia?
‘Nduja (Calabrian: [nˈduːja]) is a particularly spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, and is loosely based on the French andouille.
What can I substitute for nduja?
Cuisine Vault states that chorizo, soppressata, pepperoni, sobrassada are all great substitution options, and vegan/vegetarian ‘nduja made with sundried tomatoes or Calabrian chili paste is always welcome, too. Be careful with the chili paste, though – a little goes a long way!
What is nduja spread?
Nduja is a crostini paste from Calabria, made with pork and chilli. Perfect spread on bread. It gives a lot of new flavours to a simple tomato sauce or a soup and for those who like a spicy flavour can be used on its own with pasta, just diluted with some of the pasta cooking water.