Rating: 5 stars 4.8
6 Ratings
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I'm not saying this spicy salami spread is as good as traditional nduja, but it does take about 3 months' less time to make while still delivering most of the characteristics that make the Calabrian delicacy so amazing. And just in case you're not familiar with nduja, a few of those characteristics are a rich, spicy, super-savory flavor, and soft, luxurious texture. Present as a self-serve spread next to toasted bread or top with herbs for a crostini appetizer.


Read the full recipe after the video.

Recipe Summary

15 mins
5 mins
8 hrs
8 hrs 20 mins
2 cups


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes.

  • Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil.

  • Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.

  • Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.

Chef's Notes:

You can substitute bacon for the pancetta, but since bacon is smoked, your final product will taste significantly different.

Any decent Italian market should carry the oil-packed Calabrian chilies, but if that doesn't work, you can find them online as well. Or use another spicy, jarred pepper product like sambal, or simply use fresh hot chilies like Fresno, or cherry peppers. If it's spicy, and it's a pepper, it will work.

I used soppressata and Calabrese salami, though any salami will work here.

Nutrition Facts

138 calories; protein 5.7g; carbohydrates 1.1g; fat 12.3g; cholesterol 31.1mg; sodium 518.2mg. Full Nutrition