Nduja Revolution

L.A. gets a taste of Boccalone's spreadable salami

Angelenos aren't fortunate enough to have San Francisco's Boccalone salumeria nearby, but we do have its newest and most delicious product: Starting today, you can find nduja, a spicy, spreadable salami (pronounced en-doo-ya), in specialty shops around town. Trust us, it will change the way you think about cured meats.

The soft salami takes its name from the French andouille sausage, and Italian nduja is similar in that it's made from finely ground pork and a blend of dried chile peppers. Boccalone's version is fiery with a hint of bitter orange and smoke, and has a smooth texture like a firm liverwurst or pâté--no slicing necessary.

Mark Pastore and chef Chris Cosentino introduced their nduja in April, but it was only available by mail order for out-of-towners. Now you can get the eight-ounce "chubs" at Cube Marketplace and the Cheese Store of Beverly Hills.

Pastore suggests using dollops as a pizza topping--its fat renders, leaving behind "little clumps of pork love"--or added to broth for mussels or steamed clams. But it's great simply spread on crackers or toasted bread, the perfect picnic snack.

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