#Calabrian chili pepper paste skin#

The soft texture of the spread means it dissolves easily and only adds to the creaminess of the dish. You can add a little bit of Nduja to almost anything you cook. Nduja is a great way to add a kick of heat while adding a gorgeous, herb-filled aroma. You can also incorporate it during the cooking process as the heat really brings out the salty and umami flavors. It can be used on top of pizza, added to pasta sauces to amp up the spice level, and you can even eat it with seafood like shellfish.

But, the applications of Nduja go well beyond just being used as a spread.

Nduja is classically eaten spread across bread or on crackers. On the Scoville heat scale, Nduja can go as high as 27k Scoville heat units. When it comes to the heat level, Nduja can be quite spicy. You can either add a little bit of it to your cooking for just a kick of heat, or you can go all out and serve a dollop of Nduja on top of some delicious bread. The texture of the spread is almost like butter since it is a very soft salume that is perfectly spreadable and easy to incorporate during the cooking process. It is a wonderful combination of spice, salt, and umami, with dominating earthy and neutral tones that go extremely well with carbs like bread and pasta. The delicious porky taste is accompanied by the aromatics of the various herbs and spices that add so much depth and complexity to its flavor. Nduja has a very meaty taste as it is primarily a pork product.

Since the fat content of the paste is so high, the spread remains extremely soft and spreadable even after months of aging. The paste is allowed to age so the flavor becomes deeper and more complex. The fermentation process is what gives the Nduja its sour and acidic taste. Nduja was born out of poverty and necessity when butchers would grind up the remaining parts of their pork with herbs and spices and then cure them in sausage cases to create a delicious spread that turned into something of a delicacy. Add to that a combination of aromatic herbs and earthy spices and you have yourself a deliciously one of a kind spread that goes well with almost anything. You can also make it with Calabrian chili paste. The peppers used in this case are special Calabrian chiles that have a very unique, peppery, and fiery hot flavor. This meat is combined with red peppers that are roasted and ground up to provide a kick of spice and heat.

#Calabrian chili pepper paste skin#

In particular, it uses the meat from the head, fatback, as well as some clean skin and meat trimmings. Lucky for us, its popularity has made it is easier to acquire than ever before. If you have ever come across Nduja, you will certainly remember its special taste that keeps you coming back for more. Nduja has worked its way into part of the mainstream only recently, between 2015 to 2016 where it was actively featured in many high quality dishes across the United States and the United Kingdom. It is traditionally eaten with bread slices and cheese but its unique taste makes it an exciting addition to many different kinds of dishes and cuisines. Sobrassada is a kind of a dry cured sausage. It is very similar to a Spanish spread called sobrasada from the Balearic Islands, like a spicy spreadable salami. Nduja is a traditional meat and pepper spread that originated in Spilinga, a small town in the southern region of Calabria. One of these is Nduja, slowly rising to mainstream taste buds. No matter where you live, you can easily find Italian classics like pizza and pasta anywhere.īut there are a lot of hidden gems in this genre of cooking that go unnoticed in favor of the more popular stuff. Italian is one of the most popular and famous cuisines across the globe. Nduja is an Italian meat spread traditionally made from pork and Calabrian peppers often served on bread, but used to flavor sauces and much more.