‘Nduja the famous spreadable salami from Calabria is quite a particular cured meat. In Calabria families despite the changes in weather temperature from cold in winter to very hot temperatures in summer the ‘Nduja is kept outside the fridge as the salt, herbs, spices and the high chilli content acts as natural preservatives. However, if you’re one of those people that feel cured meat should be kept below certain temperatures here are a few suggestions on how to keep and store ‘Nduja.
1. Keep it wrapped in its own skin
As with all salami when the meat gets in contact with oxygen this starts to change colour turning it into a darker version of its colour, the meat however is still perfectly find for consumption. To delay this change in colour try to keep the cured meat wrapped in its own skin. In the case of the ‘Nduja rather than cutting slices of it try to scoop out the amount you want to eat with a spoon as to leave the skin untouched. When finish wrap the edge of the skin back into the meat to cover the exposed meat.
2. Wrap in cling film
After you have wrapped the remaining skin back into the exposed meat, well wrap the entire piece in cling film and place in the fridge.
3. Do not freeze
‘Nduja is a cured meat; meaning is meat that has been “cooked” without using heat or water like for example when fish is cooked with lemon or vinegar. By freezing it as with any cured meat water in the form of ice will penetrate the meat which will result in eliminating the dried cooked process ruining the meat and encouraging the creation of mould.
4. Don’t worry if it gets hard
After a while in the fridge (more than a month) the ‘Nduja will start to get dry and hard, this is because of the contact with oxygen. The product however is still perfectly fine for consumption the only negative effect is that it becomes harder to spread but you can still cook with it as before.
We hope this article has helped you in understanding how to keep and store you’re ‘Nduja. Check out our future articles on how to cut, open and keep cured meats.