Nduja

Method

Trim the pork shoulder and back fat, then cube both into small pieces and chill for 30 minutes. Toast the dried Calabrian chilli peppers in a dry pan for 2-3 minutes, then grind them to a fine powder using a spice grinder. Mince the garlic finely and crush the black peppercorns. Pass the chilled pork and fat through a meat grinder using the fine plate, then add the chilli powder, sea salt, curing salt, garlic, and black pepper, mixing thoroughly by hand for 3-4 minutes until the mixture becomes sticky and emulsified. Pack the nduja tightly into sterilised glass jars, pressing down firmly to eliminate air pockets, then cover and refrigerate for at least 14 days to allow the flavours to develop and cure fully. Once cured, store in the fridge for up to 3 months, or seal with a layer of lard on top for longer storage.