Nduja – Taking The Next Step on The Path of Charcuterie – The

I am very excited about this week’s post. The first time we ate nduja was years ago at The Purple Pig here in Chicago and neither of us knew what it was, except that it was really fricking awesome. It’s a Calabrian sausage (toe of the Italian boot) and it is spicy! Spreadable, you can…

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Nduja – Taking The Next Step on The Path of Charcuterie – The

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