'Nduja (Calabrian — Spreadable Spiced Cured Sausage)

Ingredients

• 300 g pork shoulder, finely ground (or ask butcher to grind)
• 150 g pork fatback, finely ground
• 20 g smoked paprika (Hungarian)
• 8 g Aleppo pepper
• 6 g dried chilli flakes (Calabrian)
• 4 g ground fennel seed
• 3 g ground coriander seed
• 10 g sea salt
• 4 g black pepper (Tellicherry)
• 2 g instacure #2 (pink curing salt), optional for color preservation
• 30 ml red wine (Gaglioppo or Nero d'Avola)

Method

1. 1
   Combine ground pork shoulder and fatback in a large bowl; add smoked paprika, Aleppo pepper, chilli flakes, fennel, coriander, sea salt, black pepper, and instacure #2 if using.
2. 2
   Add red wine and mix thoroughly with your hands or a stand mixer fitted with the paddle attachment for 3–4 minutes until paste is uniform and sticky (emulsification is critical for spreadability).
3. 3
   Force mixture through a fine die (3 mm) using a sausage stuffer into natural hog casings, or pack into a terrine and press under weights for 24 hours, then slice.
4. 4
   Cure in a cool place (10–15°C) for 15–20 days before use; store wrapped in parchment and refrigerated up to 3 weeks, or serve at room temperature as a spread on grilled bread or crostini.