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EAT THIS IMMEDIATELY: N'duja at Southwark
Photo | Drew Lazor The Devil's Toothpaste. That's how we like to describe n'duja, the fiery spreadable pork salami native to Calabria. (Say it en-doo-yuh, like the beginning of "andouille.") Charcuterie beast Nick Macri, who cooks at Southwark (701 S. Fourth St.), comes from a Calabrian family; he combines pork fat and pork (a 3-to-1 ratio; that's how you get the spreadability) with ungodly amounts of red chili pepper, which turns the fat cast off during the curing process the near-neon hue of fruit punch Kool-Aid. When it's ready (it's running as an $8 special until Macri's current batch runs out), they spread the n'duja over toasted baguette and top it off with cubes of young pecorino, pickled red onion and fava bean shoots. These additions temper the hothotheat a little bit, but if you're sensitive about such things, this is not the salumi you are looking for. Us? We're spicy-food fanatics. We're not sure if they make it this goddamn satanic over there in the motherland, but if they do, we're booking a trip. Eat this immediately! Marco Federico Posted 2010-12-16 11:25:39
EAT THIS IMMEDIATELY: N'duja at Southwark
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| Photo | Drew Lazor |
Okay!!! I have been waiting years for N'duja to make its stateside mainstream debut! I cant tell you how many bottles iv had confiscated at the airport as if they were uncut columbian cocaine, or a Nigerian toner cartridge. Thank you for writing this and thanks to Southwark for doing it!
[...] Spicy, spreadable salami, so good — peep the n’duja at Southwark. [...]
looks dellishh felishh!! rauuuuuuuusss! IMOUT!!!
I kinda need to eat this. I think, partly, I want it so much because it half reminds me of the mortadella mousse (which, similarly, I've referred to as meaty toothpaste) at Amis. Greatness.
I am delighted that old time Calabrese tradition has arrived at Southwark. This delight as presented by Nicola Macri' looks absolutely scrumptuous. The pork spread infused by special condiments and a hint of peperoncino can only embrace the palate sending a unique sensation to the taste buds. A glass of pinot grigio red or a savigion cabernet would compliment this dish. Congratulations to the chef.
[...] This post was mentioned on Twitter by Nick Macri, Meal Ticket. Meal Ticket said: EAT THIS IMMEDIATELY: @la_divisa_meats' n'duja at Southwark http://ow.ly/3ph6R [...]
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