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It can be rendered and uses to make mayonnaise or vinaigrette. A dollop can add incredible umami flavor. Product is shelf stable. Refrigerate after opening. Pork, Peppers and sea salt Delicious simplicity. This Nduja is made in USA with Italian Recipe because it is preferable to not transport this type of product over seas.
Exactly as expected, arrived on time, will order from the Italian store again! One of my all time favs! LOVE on artisan Bread, in sauce, on crackers, anything! Current Stock:. Product Description. Product Reviews. Find Similar Products by Category. Cured Meats. Quick View. Add To Cart. Fratelli Beretta Soppressata Rustic and delicious. Notify Me. Mild Soppressata The sweetest meat you'll ever eat! What the farmers were left with was a mixture of offal, excess fat, and meat trim left over from the butchering process.
On their own, these scraps known in other parts of Italy as the " quinto quarto ," or "fifth quarter," in reference to the four primal cuts on an animal weren't a delicacy on their own, but they could be transformed into something delicious and resistant to spoilage when blended together, seasoned assertively, stuffed into a casing, and cured for a long period of time.
In those days, in addition to fatty cuts of pork from the belly and back, 'nduja also contained organ meat such as lungs, which would otherwise have gone to waste.
Though modern 'nduja-makers might include other ingredients, at its simplest 'nduja contains little more than ground pork, salt, and a mouth-numbingly spicy dose of Calabrian chilies, which gives the salume its signature red glow. To learn more about the ins and outs of making really good 'nduja, I got in touch with the good people at Tempesta Artisan Salumi , a family-owned, Chicago-based producer that has been making the spreadable salume for five generations, originally in Calabria, before emigrating to the American Midwest in Matt Reilly, the company's national sales director, started by explaining that 'nduja's special spreadable texture comes from its meat-to-fat makeup.
Dry-cured salumi, like soppressata, typically contain a ratio of roughly three parts lean muscle to one part fat. We're using the belly, the top of the shoulder. Prosciutto-curing requires cool temperatures and a humid environment, making its production better suited to more northern regions of Italy, like Reggio Emilia.
Calabria's hot and arid environment requires a different approach to cured pork. For that reason, 'nduja packaged for retail sale in the States is usually stuffed into smaller collagen casings. After being cased, the salumi are then fermented in a warm, climate-controlled chamber, where they begin to take on the slightly sour flavor that distinguishes 'nduja from most other Italian salumi.
Traditionally, long before science offered clear guidelines on how to ensure a product remains shelf-stable, 'nduja was smoked to ward off spoilage. What was once a matter of life or death literally is now more a matter of flavor preference. If 'nduja is being smoked, the stuffed salumi go through that process after being fermented but before they're hung to age.
During the aging process, as the flavor of the sausage begins to deepen, 'nduja professionals, like those at Tempesta, closely monitor the water content of the hanging salumi. Smaller 'nduja aged in commercial casings will typically be ready in four to six weeks. While most other salumi will continue to firm up the longer they are hung, 'nduja stays soft and pliable even after months of hanging. Because of its extremely high fat content, and the way the Calabrian chilies soften and break down pork fat, these hung salumi will never become firm or sliceable at room temperature.
Any dish that could use a little character is fair game. Like all La Quercia's meats, it's made from humanely raised hogs that never receive hormones or sub-theraputic antibiotics. In a hot pan, it melts into a piquant oil that adds oomph, complexity and a bit of fire to all kinds of savory foods, from tomato sauce to vinaigrette. At room temperature, it can be smeared on good bread and served alongside a salad as dinner, or layered on grilled cheese, even a burger.
The result rarely fails to raise the pulse rate. Ships for flat rate.
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