Dorset Nduja is a very soft, spreadable salami with its origins in southern Italy.¬† It is made with LOTS of chilli to give it a flavourful but hot character. In Calabria this is made using the red Calabrian chilli, but Capreolus make theirs using Kashmiri chilli, cayenne pepper and a hint of fennel. The Kashmiri chilli gives it a dark colour and a good depth of flavour and heat.
Capreolus are a multi-award winning, family owned English artisan charcuterie producer in Rampisham, West Dorset. Quality and provenance are of the utmost importance and¬†they source locally bred and reared free range meat from traditional and rare breeds wherever possible and seasonal wild meats from the West Country.
These are made by hand with natural casings so weights and sizes can vary. Min 100g
Nduja is perfect for adding heat and flavour to casseroles, pasta dishes, pizza's or just eaten on toast (for the very brave).
Here are two serving suggestions:
- SOMETHING TO NIBBLE. Slice bruschetta and lightly toast. Spread a thin layer of nduja onto the bruschetta and then put on top of this a soft and spreadable goats cheese.¬†Enjoy the crunch of the bruschetta, the heat of the nduja and the immediate creamy cooling of the cheese.
- PASTA SAUCE (Two servings) - gently fry onions and garlic until translucent. Add 2.5cm (1 inch) of the nduja to the sauce (keep the rest for another day wrapped and refrigerated). Take a ladle of the pasta cooking water before draining the pasta and add to the sauce.¬† Stir.¬† Drain your pasta and add to the sauce. Stir until combined and serve on hot plates.¬† Complete the dish by grating some Parmesan over the top
- TOASTIE. Thinly spread nduja onto two pieces of bread. On one piece add a layer of thinly sliced fresh pear, then a layer of thinly sliced cheese followed by a final layer of pear. Press the nduja coated second slice of¬† bread on top of this and put into a sandwich toaster.¬† Eat hot from the toaster. Serve with a Perry or cider for the perfect flavour combination.