If you know, you know. 'Nduja has grown from an unknown gem only found on niche restaurant menus to a cult favorite produced by amazing domestic charcuterie makers such as Greg Laketek at Salumi Chicago.
The origin story of 'Nduja varies based on who's telling it, but originally it involved lesser cuts of pork mixed with enough spices to mask any undesirable flavors. This is a common thread of many of our best modern international dishes - poor families throughout history blending spices with off-cuts of meat to produce absolutely incredible dishes.
'Nduja now is treated with the respect it deserves and is made with a blend of fatty pork cuts. It's dosed with a heavy hand of Calabrian Chilies, giving it the perfect flavor for any mediterranean dish and cutting through the fattiness of the pork it's cured with.
It's good on absolutely everything - one of those things in your fridge that feels like a cheat code. If you're looking at it wondering what you can use it on, do yourself a favor and treat it as a pizza topping. We can also personally attest to its value in a grilled cheese sandwich, particular one made with the Barnburner or Tubby cheeses from Crown Finish Caves.
Salumi Chicago's pork comes from certified free to roam Duroc and Berkshires in Pennsylvania and Iowa. No antibiotics ever and 100% vegetarian fed.
Try this out in our Spicy 'Nduja Lasagna Bolognese.
Ingredients: Pork, Chili Peppers, Chianti Red wine, Black Pepper, Trapani Sea Salt, Sodium Nitrite & Nitrate, Lactic starter culture