Nduja, nduja, nduja really want to?

It's a fantastic Calabrian sausage, hot and creamy, that is perfect for quick satisfying dishes, e.g. breaking it up and adding it to scrambled eggs or with aged pecorino on pasta.

Has anyone seen it for sale in Zürich or elsewhere in Switzerland?

I hope this tastes nicer than it looks and reads Castro

It tastes amazing. If you like chorizo, you'll love this. The best thing about it is its adaptability . . . you can easily spin it into many types of meal and get a spicy, meaty lift.

The things which go into it are fine . . . pigs are edible from nose to tail. The real thing to watch for are not which bits of an animal have been used, but rather the breed/type of animal and the manner in which it lived and died.

Chorizo is lovely. I've eaten plenty of that already and as Neuch has a big portuguese population it is easily available here.
Pigs are edible indeed, even their ears I've seen on offer once somewhere.

For future reference (I know this post is more than a decade old ) but I found some Calabrian nduja at La Fontana, Haldenbachstrasse just a short walk from Zurich HB. 16CHf for 388gr

And for those of you in Basel/NW Schweiz, you can also get it at the Little Italy supermarket in Weil am Rhein... when the borders are open again.

If you google “nduja Schweiz” you get several sources of the stuff. It is lovely.

a few years ago, I was addicted to it and eating a lot, but can't for the life of me remember where i bought it from!

In case this is still an open question, I buy it frequently from gustini.ch for my pizza's. They also carry a fantastic gorgonzola picante and 00 caputo flours for long fermentation.

Thanks for this gaburko! I've been looking for San Marzano tomatoes around Neuch for ages without much luck.

Weather's getting nice again so look forward to having the OONI out on the terrace again!

San Marzano, hand-crushed with a touch of salt, that's all I use as a base

btw, my Roccbox was busy all winter on the terrace. 400c within 40 min at 0-5c outside. Love that kit!

Nduja is pretty easy to make...

Equal portions of :
- freshly minced pork (not pre-minced)
- minced pancetta, lard or guanciale
- chilli flakes

Add a big pinch of salt, a small pinch of saltpeter, and a a dash of red wine (optional). Insacca (no idea how to translate this - put it in an intestine ) and wait a few days in the cellar.

Sorry, no. I ferment and dry-age salumi and sausages at home, for a few days and salt only you are inviting botulism and all kinds of nasty food related issues. You need something to counter the dangerous bacteria (I personally use Pökelsalz, often with Bactoferm T-SPX and sometimes Mold 600 to further slow down the drying), you need more time and you need to control temp and humidity. For "a few days in the cellar" you will merely lower the pH, which is essential, but nowhere near what needs to be done in terms of 1) safety 2) flavor development

If you were making a salami, I would entirely agree... but nduja isn't a salami, it's a paste...

That said, i would agree that I've oversimplified - and a longer fermentation period is needed... That said, I've never used/added bacteria (in any of my cured meat). My understanding (though this was a family recipe, so no idea how real it is), is that the high volume of chilli results in antiseptic properties...

Would love to share ideas though... here's some of mine:

Technically, it's a salami.

https://www.bottegadicalabria.com/blog/nduja

It keeps for months or years like any other salami.

Tom

That's a limitation of the English language... la 'ndjua would be an "insaccato" to me, not a salame.


Transliteration would be "bagged" - but it's a term for any preserved meat, that includes salamis, but not just.