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soft, spreadable pork salame with paprika dulce and Calabrian peppers

‘Nduja -- pronounced kinda like in-do-yha -- with rich, layered flavors and such versatile preparation options, 'Nduja is ideal for charcuterie boards and cooking with charcuterie:

- follow Chef Izard's lead for 'Nduja popovers
- layer 'Nduja into gratin dishes of potatoes, sweet potatoes, and squash
- put a dollop on oysters on the half shell before grilling or broiling
- kick up gravy and pan sauce by taking 'Nduja to the pan 
- schmear 'Nduja on hot toast before building sandwiches
- blend 'Nduja into stuffing for seafood + porchetta

Available in a variety of formats

• 10 count case: 6 oz slice in retail packs

• 6 oz slice in retail pack

• whole piece about 4-5 lbs each
  

• bulk cut pieces: about 4-5lbs each - ON SALE while supplies last

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Even more serving suggestions:

• Schmear on crusty bread, pizza, and po’ boys.
• Add spoonfuls to a warm pan as the cooking medium for “holy trinity” or seasonal veg to build soups + sauces and etouffee, jambalaya, gumbo, more.
• Stuff fresh pasta and layer into lasagna.
• Blend into stuffing for porchetta or whole fish.
• Pair with gorgonzola, olives, fresh mozzarella, tinned seafood.

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