Nduja Hot Spreadable Salami Salami is a type of preserved sausage consisting of fermented and air-dried meat, typically pork. According to historic accounts, salami was a popular food staple among southern, eastern, and central European common folk due to its longevity and storability. Stored at room temperature for up to 40 days, Salami, once cut, can supplement a potentially meager or inconsistent supply of fresh meat. Salami: Origin of The Name The word Salami originates from the word sale ("salt"), with a termination (-ame) which, in Italian, indicates a collective noun. Thus, it originally meant "all kinds of salted (meats)". The Italian tradition of cured and preserved meats includes several forms. And, eventually, the word "salame" soon specifically meant only the most popular kind. The kind that is salted and spiced meat, ground and injected into an elongated, thin casing, usually cleaned animal intestine, then left to undergo natural curing and drying for days, months, or even, years. Historical Background The process of fermentation has been around for thousands of years. — It is the method of allowing advantageous or benign organisms to thrive in food to counter harmful or toxic ones from growing. This fact is evident in the presence of various types of sausages found globally. Worldwide, there exist many distinctive versions of sausage, each having their own cultural and flavor profiles. Additionally, each sausage variant has its own and specific type of main seasonings and salt content, making each flavor and texture unique. Types of Salami This vast array of fermented sausages, especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to immigration to North America, European settlers brought many traditions, including fermented meats such as pepperoni. Similar types of sausages are found in the Middle East, where various meats such as beef, lamb, and mutton are used; or in China, where lap Cheong (translated as "waxed intestines") are usually pork. Nutritional information Average nutritional values per 100 g Energy Kcal 524 Energy Kj 1957 Protein g 37.1 Total fat g 39 Of which saturates g 19 Carbohydrates g 0.2 Of which sugars g 0.1 Salt g 3.8 'Nduja is a particularly spicy, spreadable pork salume from Italy. It is very similar to sobrassada from the island of Mallorca in Spain. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers, and a mixture of spices. It is a Calabrese variation of salumi, loosely based on the French andouille introduced in the 13th century by the Angevins. 'Nduja is made using meat from the head (minus the jowls, which are used for guanciale), trimmings from various meat cuts, some clean skin, fatback, and roasted hot red peppers which give 'nduja its characteristic fiery taste. 'Nduja originates from the small southern Calabrese town of Spilinga and its neighborhood. It is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces. Sample Recipe: ’Nduja pizza Ingredients Needed For the dough 400 g strong white bread flour 100 g fine semolina, plus extra for dusting 7 g sachet fast-action dried yeast 1 ½ tsp fine sea salt 1 tbsp honey 330 ml (1 ⅓ cup) lager olive oil, for greasing For the sauce 2 tbsp extra virgin olive oil 2 garlic cloves, crushed pinch of chili flakes 600 g good-quality Italian canned chopped tomatoes pinch of caster sugar pinch of fine sea salt Toppings 400 g buffalo mozzarella 100 g ’Nduja 50 g Parmesan cheese, grated 1 small bunch of basil, leaves torn Cooking Procedure To make the dough, combine the dry ingredients and honey in the bowl of a stand mixer fitted with a dough hook. Start the machine on a low speed and pour in the lager. Knead on low speed for 3 minutes, then increase the speed to the next setting and knead for a further 6 minutes. If you’re making the dough by hand, combine the ingredients in a large mixing bowl to form a rough dough. Tip out onto a work surface and knead for 10 minutes. Transfer the dough to a large bowl, lightly greased with olive oil, and cover with a clean tea towel. Leave somewhere warm for an hour or until the dough has doubled in size. Fire up the barbecue to a high temperature for direct grilling (see page 11). Meanwhile, make the sauce. Heat the oil in a saucepan over very low heat, add the garlic and chili flakes and cook gently for 2 minutes. Add the tomatoes, sugar, and salt and bring to a gentle simmer. Cook for 10 minutes, then remove from the heat and leave to cool. Set a pizza stone or heavy baking tray on the grill, close the lid, and open the vents as wide as possible. Dust the work surface with semolina, turn the dough out and divide into four equal balls. Roll each out thinly to make a large round, then spread with the cooled tomato sauce. Tear the mozzarella into small pieces and dot over the sauce. Dot the ’nduja over the top and finish with a scattering of Parmesan. Use a pizza peel or thin, flat baking tray to lift the pizzas from the work surface and slide them onto the hot pizza stone or heavy baking tray. Close the lid and bake for 3–4 minutes (depending on how hot you can make your barbecue) until the base is crisp and the cheese is golden and bubbling. As soon as each pizza is ready, scatter over a few torn basil leaves, cut into slices, and dive in. 'Nduja is a spicy spreadable Calabrian style salami. This domestic product is the most authentic outside of Calabria. Nduja is a soft and spicy spreadable salami considered to be one of the most famous of typical Calabrian foods. Nduja originates from Spilinga, and its name comes from the french word "andouille" which means "sausage". Nduja is made with pork meat, a bit of fat, salt, and a lot of red pepper. Nduja is often considered an aphrodisiac food due to all of the red pepper in it, and is also great for the heart and tastes wonderful. Suggestion: Enjoy Nduja spread on bread or toast on its own or complement with some fresh ricotta or burrata. May also be used with grilled, roasted or seared meat or fish. Warm and brush on right before serving. 6.53 ounce (185gram) - WEIGHT APPROXIMATES - May vary +/- 2oz Ingredients: Pork, spices, sea salt, lactic acid starter culture Packaging: Vacuumed-sealed Plastic Product of the U.S.A.
