{"id":4394,"date":"2024-03-17T16:00:00","date_gmt":"2024-03-17T15:00:00","guid":{"rendered":"https:\/\/wurstcircle.com\/?p=4394"},"modified":"2024-03-17T08:21:00","modified_gmt":"2024-03-17T07:21:00","slug":"nduja","status":"publish","type":"post","link":"https:\/\/wurstcircle.com\/recipes\/nduja\/","title":{"rendered":"Homemade Nduja &#8211; a touch of Calabria in your kitchen"},"content":{"rendered":"\n<p>In this post, I&#8217;ll show you how to make your own Nduja. It takes a little time to prepare, but it&#8217;s definitely worth it!\u00a0<\/p>\n\n\n\n<p>Nduja is a spicy, spreadable sausage from Calabria, Italy. Nduja is typically made with Calabrian Peppers and peperoncini. It is known for its intense flavor and versatility in the kitchen.<\/p>\n\n\n\n<p>For a good taste, it is important to use good ingredients. The original Nduja is prepared with a Calabrian bell pepper. That is roasted and pur\u00e9ed. However, you can also use a standard red bell pepper if you do not have access to Calabrian ones. It is important that your pur\u00e9ed bell pepper does not end up with too much water.\u00a0<\/p>\n\n\n\n<p>But enough chatting now&#8230;<\/p>\n\n\n\n<p>Here you can find the complete Nduja recipe as a video or to read through.<\/p>\n\n\n\n<p>Have fun and good luck making it!<\/p>\n\n\n\n<iframe loading=\"lazy\"  id=\"_ytid_84129\"  width=\"800\" height=\"450\"  data-origwidth=\"800\" data-origheight=\"450\" src=\"https:\/\/www.youtube.com\/embed\/WSOopbfwhtY?enablejsapi=1&autoplay=0&cc_load_policy=0&cc_lang_pref=&iv_load_policy=1&loop=0&modestbranding=0&rel=1&fs=1&playsinline=0&autohide=2&theme=dark&color=red&controls=1&\" class=\"__youtube_prefs__  no-lazyload\" title=\"YouTube player\"  allow=\"fullscreen; accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen data-no-lazy=\"1\" data-skipgform_ajax_framebjll=\"\"><\/iframe>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-hierarchy ez-toc-counter ez-toc-white ez-toc-container-direction\">\n<p class=\"ez-toc-title\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-663aedc32bf6a\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-663aedc32bf6a\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/wurstcircle.com\/recipes\/nduja\/#Nduja_%E2%80%93_What_do_you_need_to_make_it\" title=\"Nduja \u2013 What do you need to make it?\">Nduja \u2013 What do you need to make it?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/wurstcircle.com\/recipes\/nduja\/#The_equipment_to_make_Nduja\" title=\"The equipment to make Nduja\">The equipment to make Nduja<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/wurstcircle.com\/recipes\/nduja\/#Make_Nduja_%E2%80%93_Step-By-Step_Instructions\" title=\"Make Nduja &#8211; Step-By-Step Instructions\">Make Nduja &#8211; Step-By-Step Instructions<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/wurstcircle.com\/recipes\/nduja\/#How_long_is_the_shelf_life_of_the_Nduja\" title=\"How long is the shelf life of the Nduja?\">How long is the shelf life of the Nduja?<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Nduja_%E2%80%93_What_do_you_need_to_make_it\"><\/span><strong>Nduja \u2013 What do you need to make it?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-all-ingredients-1024x576.webp\" alt=\"Nduja - all ingredients\" class=\"wp-image-4396\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-all-ingredients-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-all-ingredients-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-all-ingredients-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-all-ingredients-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-all-ingredients.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><strong>Ingredients per 1 kg&nbsp;<\/strong><\/p>\n\n\n\n<ul>\n<li>65 % fatty pork belly (650 g)<\/li>\n\n\n\n<li>25 % Pur\u00e9ed Calabrian pepper (250 g)<\/li>\n\n\n\n<li>10 % Calabrian peperoncini (100 g)<\/li>\n<\/ul>\n\n\n\n<p>Important: For the original preparation, you need both peppers and peperoncini from Calabria. These are available in various italian and online stores.<\/p>\n\n\n\n<p>However, you can also make this type of sausage with your own peppers or &#8220;normal&#8221; bell pepper puree and other peperonis, peperoncinis.<\/p>\n\n\n\n<p>If you want to make your own bell pepper puree, I recommend scalding the peppers, then peeling off the skin, pureeing the flesh and boiling it down slightly so that around 20-30% of the liquid has already been reduced.<\/p>\n\n\n\n<p><strong>Spices per kg<\/strong><\/p>\n\n\n\n<ul>\n<li>29,5 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a><\/li>\n\n\n\n<li>2.5 g <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Cure #1\" href=\"https:\/\/wurstcircle.com\/recommends\/cure-1\/\" data-shortcode=\"true\">cure #1<\/a><\/li>\n<\/ul>\n\n\n\n<p>Sometimes <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"black pepper\" href=\"https:\/\/wurstcircle.com\/recommends\/black-pepper\/\" data-shortcode=\"true\">black pepper<\/a> or other spices are added in various recipes. In my opinion, however, a good Calabrian Nduja focuses on the Pepper and the spiciness of the peperoncini, which is why I have left out all other spices after my recipe tests.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"The_equipment_to_make_Nduja\"><\/span><strong>The equipment to make Nduja<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p><strong><a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">Meat Grinder<\/a><\/strong><\/p>\n\n\n\n<p>You need a <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">meat grinder<\/a> to &#8220;grind&#8221; the meat. The meat is chopped into small chunks and can then be mixed.<\/p>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-2 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p><strong>Place to dry and mature the sausage<\/strong><\/p>\n\n\n\n<p>To age this raw sausage, you need an environment where both humidity and temperature are relatively constant. There are several possibilities for this. I have <strong>already matured cured sausages in the fridge or cellar without any problems.<\/strong><\/p>\n\n\n\n<p>Optional: If you want to be on the safe side, then a ripening cabinet is the best choice. My recommendation: Dry Ager DX 500<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\"><\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-3 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\"><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<p>Casings<\/p>\n\n\n\n<p>For maturing cured sausages you need special artificial casings. I recommend fiber casings in caliber 55\/25.<\/p>\n\n\n\n<p>The casings can also be smoked and support the ripening process ideally.<\/p>\n<\/div>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make_Nduja_%E2%80%93_Step-By-Step_Instructions\"><\/span><strong>Make Nduja &#8211; Step-By-Step Instructions<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>1. Cut the pork belly into cubes or strips. You can vary the size depending on how big your <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Meat Grinder\" href=\"https:\/\/wurstcircle.com\/recommends\/meat-grinder\/\" data-shortcode=\"true\">meat grinder<\/a> is.\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-cut-1024x576.webp\" alt=\"Nduja - cut\" class=\"wp-image-4397\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-cut-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-cut-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-cut-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-cut-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-cut.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>2. Place the pieces of meat in the freezer for 1-2 hours. This will help you later when mincing and ensures that the mixture does not get too warm.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-freeze-1024x576.webp\" alt=\"Nduja - freeze\" class=\"wp-image-4400\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-freeze-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-freeze-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-freeze-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-freeze-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-freeze.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>3. Now grind the meat. I have used a 3 mm perforated disk here. You can also use a larger perforated disk. This is a matter of taste.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-grind-1024x576.webp\" alt=\"Nduja - grind\" class=\"wp-image-4401\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-grind-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-grind-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-grind-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-grind-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-grind.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>4 Place the meat in a bowl together with the <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"salt\" href=\"https:\/\/wurstcircle.com\/recommends\/salt\/\" data-shortcode=\"true\">salt<\/a>, <a class=\"thirstylink\" rel=\"nofollow\" target=\"_blank\" title=\"Cure #1\" href=\"https:\/\/wurstcircle.com\/recommends\/cure-1\/\" data-shortcode=\"true\">cure #1<\/a>, the pureed peppers and the peperoncini.&nbsp;&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-meat-1024x576.webp\" alt=\"Nduja - meat\" class=\"wp-image-4402\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-meat-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-meat-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-meat-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-meat-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-meat.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>5. Mix the mixture well for a few minutes. The sausage meat should have a good binding.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-mix-1024x576.webp\" alt=\"Nduja - mix\" class=\"wp-image-4403\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-mix-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-mix-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-mix-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-mix-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-mix.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>6. Fill your meat mixture into an artificial casing. To do this, pull the casing onto the stuffing horn and fill slowly with enough pressure.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-fill-1024x576.webp\" alt=\"Nduja - fill\" class=\"wp-image-4399\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-fill-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-fill-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-fill-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-fill-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-fill.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>7. Tie the end with kitchen twine. Make sure there are no air holes in the casing. If there are, you can easily pierce them with a needle.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-tie-1024x576.webp\" alt=\"Nduja - tie\" class=\"wp-image-4405\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-tie-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-tie-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-tie-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-tie-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-tie.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>8. Hang the Nduja to ferment for 48 hours at high humidity (>90%) and temperature (approx. 25 degrees Celsius (77.0\u00b0F)). This promotes the maturing process. You can keep spraying the Nduja with water to keep the humidity as high as possible.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-48h-1024x576.webp\" alt=\"Nduja - 48h\" class=\"wp-image-4395\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-48h-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-48h-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-48h-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-48h-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-48h.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>9. You can then hang them up in any cool place. The humidity should be around 80 % and the temperature no more than 15 C\u00b0 (59.0\u00b0F). If you don&#8217;t have a maturing cabinet, then often you can also hang them in the cellar if the parameters are reasonably suitable. I did this for a long time.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-dry-1024x576.webp\" alt=\"Nduja - dry\" class=\"wp-image-4398\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-dry-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-dry-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-dry-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-dry-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-dry.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>10 Theoretically, the nduja is ready after just one week of ripening \ud83d\ude04. But in terms of taste, it naturally develops best over several weeks and months. The following picture is after three weeks, as I had no other choice but to shoot the video like this due to private appointments. In my tests, I found the taste and consistency to be perfect at 3 months. The duration also varies depending on the caliber you use and your humidity and maturing conditions. Important: The maturing process takes time. Be patient until you achieve your desired taste. Have fun making your own!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-ready-1024x576.webp\" alt=\"Nduja - ready\" class=\"wp-image-4404\" srcset=\"https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-ready-1024x576.webp 1024w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-ready-300x169.webp 300w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-ready-768x432.webp 768w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-ready-1536x864.webp 1536w, https:\/\/wurstcircle.com\/wp-content\/uploads\/2024\/03\/Nduja-ready.webp 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_long_is_the_shelf_life_of_the_Nduja\"><\/span><strong>How long is the shelf life of the Nduja?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Your Nduja will keep for several months. However, it will gradually lose more moisture and eventually dry out completely. It therefore makes sense to store it vacuum-sealed in the fridge. Once cut, you should be able to eat it in approx. 1 &#8211; 2 weeks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In this post, I&#8217;ll show you how to make your own Nduja. It takes a little time to prepare, but it&#8217;s definitely worth it!\u00a0 Nduja is a spicy, spreadable sausage from Calabria, Italy. Nduja is typically made with Calabrian Peppers and peperoncini. It is known for its intense flavor and versatility in the kitchen. For [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4404,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[11],"_links":{"self":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/4394"}],"collection":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/comments?post=4394"}],"version-history":[{"count":5,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/4394\/revisions"}],"predecessor-version":[{"id":4414,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/posts\/4394\/revisions\/4414"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media\/4404"}],"wp:attachment":[{"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/media?parent=4394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/categories?post=4394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wurstcircle.com\/wp-json\/wp\/v2\/tags?post=4394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}