Practically every chef we know is obsessed with nduja—and you should be, too.
version, so when I got back to New York I tried the brand's nduja several times before calling up founder Herb Eckhouse to find out just what makes it so delicious. One big clue was right on the packaging, which says "Spicy Prosciutto Spread." In the course of La Quercia’s prosciutto and speck production, there are some tasty meat and fat trimmings that never make it into the final packaging .
Eckhouse realized that by combining these trimmings with chiles he could create a product that takes advantage of all of the flavor accumulated in the prosciutto and speck over the course of a year of gentle aging. This results in an nduja that is buttery smooth with bottomless depth and an insistent prickle of heat from a blend of three types of dried ground New Mexican chiles.
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