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Source: https://youtu.be/VSC22xVwSgM

Homemade Calabrian Nduja recipe

Calabrian Nduja worth it! This typical Italian preparation takes a few months, but the results are amazing: spreadable meat that always works with everything. With this recipe, learn how to make a homemade Calabrian Nduja.

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Ingredients

number of servings
20
  • 700 g pork lard Added to
  • 350 g shoulder meat or pork belly Added to
  • 150 g sweet chilli pulp Added to
  • 30 g salt Added to
  • 6 tablespoon hot pepper flakes Added to
  • Natural pork casings Added to
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Directions

50 min.
1. Step

Cut the meat and lard into slices about 1 cm wide.

2. Step

Pass everything through the mincer with the disc with small holes.

3. Step

Season the meat with salt, chilli and chilli pulp. Work everything with your hands in order to distribute the chilli pepper well and dissolve the salt.

4. Step

Using a meat grinder equipped with the special funnel, stuff the meat into the casings, which must have one end closed with string.

5. Step

Hang the 'nduja and smoke it for a week, placing it in a dry room with a fireplace.

6. Step

Continue ageing in a cool and dry place for about 2-4 months.

7. Step

You can vacuum-pack the Calabrian 'nduja and start to enjoy.

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