Salami Nduja

Salami Nduja

Happy Salami Season!!!! It’s that time of the year when I go all salamied out because Purim, and it’s been a Busy In Brooklyn tradition for years now!

It all started with this thing I read about salami being hung like the evil haman in the Purim story and a tradition was born to trash up salami every which way in true Purim spirit.

Unless you live under a rock, you’ve definitely heard of my viral DRUNKEN HASSELBACK SALAMI that’s become a staple in Jewish homes and deli counters worldwide, and the ever popular SALAMI BABKA that made waves in recent years.

I’m always dreaming up new salami ideas, and this year I took inspiration from Chef Erick Vargas Bromberg (@evb_nyc), formerly of one of my favorite kosher restaurants of all time, Boru Boru.

Erick served up salami nduja at his most recent job at Gruit (he has since left) and I was intrigued! Nduja (pronounce en-doo-ya) is a spreadable sausage, traditionally made with the nonkosher meat (if you know what I mean!) and calabrian chilies, but Eric used salami and gochujang (Korean chili paste), layered with smoked navel fat. I’m not usually a pâté person but it was GOOD and it made me see salami in a whole new light!

It ain’t easy doing something new and exciting with salami every year so I was grateful for the inspo! I made my own version which is not too spicy, a bit smoky, salty and all around deeeelicious.

I recommend serving with crusty bread, crackers, lots of pickles and plenty of wine, of course. Happy Purim!!

Other Salami Recipes:

last year: salami tarte tatin
two years ago: salami potato latkes
three years ago: salami babka
four years ago: salami quiche
five years ago: beer battered salami chips with beer mustard
six years ago: drunken hasselback salami
seven years ago: salami chips

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6 thoughts on “Salami Nduja

  1. This is sad. First of all, it is not Nduja, it is ‘Nduja pronounced: nˈduːja, not en-doo-ya. It is not a salami, it’s a salumi (your recipe of course is neither of those things). It is one of the only products from the poorest region of Italy and the name itself is from dialect of that region, Calabria. Just like Prosciutto, ‘Nduja is ‘Nduja because of the particular type of meat used and the specific roasted peppers used from the beautiful, Vibo Valentia.

    Calabria for hundred of years has faced racism from the richer north, including by prominent northerners up to the 60’s characterising Calabrians as less evolved humans somewhere close to cave men.

    The region is plagued by crime because there is a lack of industry and a lack of jobs.

    What Calabria has is its culture, its food and its language and seeing one of our biggest prides, the mighty ‘Nduja being redefined by whatever ingredients the author feels might taste good, is not only insulting but it is cultural appropriation. It is cultural superiority. It is telling us that our cultural practice and the products of that practice have no meaning and can just be redefined by an outsider.

    If you like ‘nduja great. Tell people the history and tell people struggles of those who made it. But do not redefine it for us and do not tell us how to say it. Please take a cultural sensitivity course and repost.

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