How to Make Nduja Paste
Cut the pork and fat into slices or strips.. Grind the meat and fat 2 times.. Combine the pork with popa di peperoncino, salt, wine, and paprika.
Steps
1
Cut the pork and fat into slices or strips.
Cut the pork and fat into slices or strips.
2
Grind the meat and fat 2 times.
Grind the meat and fat 2 times.
3
Combine the pork with popa di peperoncino, salt, wine, and paprika.
Combine the pork with popa di peperoncino, salt, wine, and paprika.
4
Rest the mixture for 30 minutes and get out 4 casings.
Rest the mixture for 30 minutes and get out 4 casings.
5
Soak the casings for 10 minutes to 1 hour depending on the type.
Soak the casings for 10 minutes to 1 hour depending on the type.
6
Slide a casing onto the horn and tie a knot at the loose end.
Slide a casing onto the horn and tie a knot at the loose end.
7
Stuff the nduja into the casing
Stuff the nduja into the casing
8
Use a sterilized needle to prick the casings.
Use a sterilized needle to prick the casings.
9
Ferment the nduja for 3 days at 68 °F (20 °C).
Ferment the nduja for 3 days at 68 °F (20 °C).
10
Smoke the nduja for 2 days, if desired.
Smoke the nduja for 2 days, if desired.
11
Hang and cure the nduja for 3 to 4 weeks.
Hang and cure the nduja for 3 to 4 weeks.
12
Store the nduja for up to a few months.
Store the nduja for up to a few months.
13
Use the nduja.
Use the nduja.
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