soft, spreadable pork salame with paprika dulce and Calabrian peppers
‘Nduja -- pronounced kinda like in-do-yha -- is this season's Thanksgiving essential ingredient. With rich, layered flavors and such versatile preparation options, 'Nduja is ideal for turning Thanksgiving classics into leveled-up dishes. Download print-ready Shelf Talker
- blend 'Nduja into Thanksgiving stuffing + dressing
- follow Chef Izard's lead for 'Nduja popovers
- layer 'Nduja into gratin dishes of potatoes, sweet potatoes, and winter 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 leftover turkey sandwiches
Available in a variety of formats
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10 count case: 6 oz slice in retail packs
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6 oz slice in retail pack
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whole piece about 4-5 lbs each
- bulk cut pieces: about 4-5lbs each - ON SALE while supplies last
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.