Prosciutto ‘Nduja

Menu PartAppetizer/Small Plate
Cuisine TypeItalian

Rob Andreozzi
Consulting Chef
Pizzeria Locale
Boulder, Colo.

‘Nduja, a spicy spread made with cured pork and chilies, originated in the Calabria region of Italy but is now trending on U.S. menus. While most recipes use Italian salami, chef Andreozzi's zero-waste version uses the small pieces of prosciutto left after the leg is cut into slices for charcuterie plates or appetizers.


2.2 lb. prosciutto
2 1/3 cups Calabrian chilies, seeded
7 tbsp. tomato paste
1/3 cup diced garlic
1 tsp. onion powder
2 tsp. black pepper
2 tsp. paprika
1 tsp. dry oregano
7 tbsp. red wine vinegar


1. Trim skin off prosciutto and cut into 1/2 to 1 inch cubes.
2. In food processor, combine chilies, tomato paste and garlic. Blend until no large garlic or chili pieces remain. Add onion powder, paprika, pepper and oregano and stir to incorporate.
3. Toss prosciutto chili and herb mixture; freeze on sheet trays until nearly frozen.
4. Set up meat grinder with large die. Run prosciutto through grinder 2 times, rechilling between grinds if necessary.
5. Once ground, move mixture to stand mixer fitted with paddle attachment; add vinegar and paddle just until incorporated. Serve with toasts or crackers.

Photo courtesy of Consorzio del Prosciutto di Parma

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