We now carry Nduja Americana from La Quercia.
Nduja (pronounced “en-doo-ya”) originated in Calabria in Italy. It is cured in a casing like a hard salami, but the mix of ingredients remains soft and spreadable at room temperature. Originally, it is believed, it was a poor man’s version of andouille sausage made with odd bits of meat and spicy chili peppers. Today, it’s made with different ingredients. La Quercia uses fully cured prosciutto and speck, salt, and red chili pepper.
Like all of La Quercia’s products, Nduja Americana is made from hogs raised on sustainable family farms in the Midwest, mostly within 200 miles of their facility. The company uses organic spices when possible and sea salt from the United States.
Mix Nduja into a pasta sauce for added spice. Spread it on a grilled cheese or burger, or use it in tacos. It’s also good spread on warm bread or crackers. Read more ideas here. Our Demo Team will be sampling Nduja in Carrboro and Hillsborough this Sunday (September 13) from 11 to 2pm: