............I got it. After all the hubbub created by 2 other bloggers(both listed here), http://www.thislittlepiggy.us/2009/04/01/nduja/, and http://www.foodieandtheeveryman.com/?p=1566, I got myself obsessed with making one. This salame is closer to my heart than others, my mother's parents were immigrants from Calabria, a small village called Santa Cristina. I spent a lot of time with them growing up and seem to remember a spicy salame being consumed on certain occasions. Is this, could this be N'Duja? I have no idea. It's very unlikely and there's no way to verify since neither are with any longer. But, it sounds much more romantic this way, so, I'll say it was. The most difficult part was trying to track down the proper ingredients. I was pleasantly surprised to find a 900g can of concentrato di pepperoncino made with peppers from Calabria and Basilicata at my favorite Italian grocer/importer in Brooklyn...........SOLD. I cracked that can open today and tried a tad on my steak.......it's blisteringly hot. So, with that I started looking through some recipes. I decided to roast up a couple red peppers on the grill as well. Here is what I went with:
1000G pork butt
560G pork belly
440G back fat
650G concentrato di pepperoncino
200G roasted red pepper paste
7.1G cure #2
2.5G bactoferm f-lc
The entire contents were stuffed into a 90mm collagen casing. I believe I will ferment this for a week @ about 70-75 degrees. It will hang for an indefinite amount of time, most likely 2 months.
BTW, I fried a little up to try, and it is unreal. Never tasted anything like this, very unique.