#fermented cream

"Nduja: apostrophe-N-D-U-J-A. The apostrophe before the N at the start in Calabrian functions sort of like a barely there letter i. Rather than writing insalata, for instance, those guys write ’nsalata. So ’nduja is pronounced along the lines of “en-DOY-ah”." - Pat Nourse

Pino’s n’duja is made ARTIGINALE, (artisanal way), Pino is the only person in Australia that has been given consent to make it here in Australia from the commune di Splinga. Pino makes his N’duja the traditional way, the way that he was shown in the town were the salami originates from. The N’dujas main ingredient is pork meat and chillie. It takes 4-6 weeks for maturing and fermenting. The fermentation procedure takes place in a controlled environment of humidity and temperature.. Nduja is a Calabrian variation of salami. The Calabrese are known for eating hot foods with everything. The Nduja was made to  be able to accompany  all Calabrese style dishes, as a side dish or as part of the main meal. It is one of the most versatile salami in the world today.

I was first introduced to Pino's Dolce vita through his famous Nduja, One of my regulars use to bring me Tip Top sandwiches filled with Nduja, Cream Cheese and Pepe Saya butter - AMAZING - a spreadable Salami - WHAT?

Picture: Pino tasting the first Nduja butter we made together, it was lots of fun working with the Foresti family and very educational

Picture: The Nduja is rolled over Pepe Saya Salted Butter- fermented meat marries fermented cream.

Picture: Nduja butter - No doubt what was picked (Compound verses rolled)

Picture: the Nduja butter is packaged to be hang - The Packaging was inspired by Marco Foresti when he was showing me how the Nduja is hang to ferment.

Pepe Saya VERTIGO Nduja butter is available only at Pino's in Kogarah, Kitchen by Mike in Roseberry and Pepe Saya Factory in Tempe