‘nduja
soft, spreadable pork salame with Paprika Dulce and Calabrian Peppers
· Whole piece about 4-5 lbs each
· 6 oz slice retail package
the new thanksgiving essential
blend 'Nduja into Thanksgiving stuffing + dressing
follow Chef Izard's lead for 'Nduja popovers
layer 'Nduja into gratin dishes of potatoes, sweet potatoes, winter squash
put a dollop on oysters on the half shell
before grilling or broiling
kick up gravy and pan sauce by taking 'Nduja to the pan
schmear 'Nduja on hot toast before building leftover turkey sandwiches
what’s in a name
‘nduja is pronounced kinda like in-do-yha…which brings some of the same sounds as andouille, the French salame that some hungry historians believe inspired southern Italians to create 'Nduja centuries ago. Other creation stories exist, but it's hard to argue with our mouths full. And don’t get it twisted: ‘nduja isn’t Andouille — instead, it’s a unique, soft, spreadable salame with its own particular serving suggestions.
even more serving suggestions
schmear on crusty bread, pizza, and po’ boys.
add spoonfuls to a warm pan as the cooking medium for “holy trinity” or seasonal veg to build soups + sauces and etouffee, jambalaya, gumbo, more.
Heat in popover pan before adding the batter.
blend into dressing at Thanksgiving and into stuffing for porchetta or whole fish.
pair with gorgonzola, olives, fresh mozzarella, tinned seafood.
