How to Eat Spreadable Salami
Have you ever wondered how to eat spreadable salami? You may have seen spreadable salami in your local providore or market. In its whole form, spreadable salami can come in a variety of shapes, from a football shaped salami wrapped in netting to a familiar sausage shaped salami in a natural skin. You may have seen spreadable salami in ready to eat packaged portions or jars, but hesitated to try it, as you didn’t know how to eat it.
At Salumi Australia we handcraft two different types of spreadable Salami. Both are salt cured, which means you don’t need to cook them, but their flavours are elevated when served warm or used in cooking. The first spreadable Salami is our Sobrasada. Originating from Spain, Sobrasada is a cured salami flavoured with a generous amount of pimenton or paprika. Our second spreadable salami is Nduja, which originates from Italy and has a much hotter and spicier flavour
It’s pronounced so-bra-sar-dah
Sobrasada is a specialty of Majorca in Spain. Our Salumi Australia version is made with pork, paprika, salt and other spices. The texture of Sobrasada is like a smooth, spreadable chorizo sausage.
To eat: Remove your Sobrasada from the fridge and allow it to rest on the kitchen bench to soften before using. Sobrasada can be eaten spread on sourdough as a tapas dish and is extra delicious with the addition of goat cheese. For breakfast or supper, try spreading Sobrasada on your sourdough toast and topping with a fried egg.
To cook: Sobrasada can be used to flavour meat, fish and vegetable dishes. Its deep rich red adds colour to casseroles, rice dishes and stuffing. Try rendering some Sobrasada in a heavy pan to use it is as the flavour base for a pasta sauce.
It’s pronounced in-doo-yah.
‘Nduja is a soft, spicy hot, spreadable salami originating from Calabria in Italy. Our Salumi Australia version features pork, chilli, salt and spices.
To eat: Like Sobrasada it needs to be rested on the bench to soften before using. Nduja is delicious eaten on bread with a ripe cheese or even with a fresh cheese like ricotta or burrata for aperitivo.
To cook: Cooking Nduja allows the oils and flavours to release. Nduja adds delicious depth and heat to a seafood pasta sauce. Crumble some Nduja over your next pizza before it goes in the oven. It also adds spice and warmth to your stews and soups.