Best ’Nduja, according to chefs
Three picks, each tied to a named taster and a public source — from Chris Morocco, Kristine Jannuzzi, Peter Glatz, Mike Sula and 1 more. Recommendations come from bonappetit.com, lacucinaitaliana.com, illinoistimes.com and seriouseats.com and 1 other sources.
Meats · The ranking
- 1Top pick
La Quercia ’Nduja
Chosen by- Chris MoroccoFood director, Bon Appétit
- Kristine JannuzziWriter, La Cucina Italiana
- Peter GlatzChef · food columnist, Illinois Times
Also chosen by- Kristine Jannuzzi · Writer, La Cucina Italiana source ↗
- Peter Glatz · Chef · food columnist, Illinois Times source ↗
Made in Iowa from the trimmings of La Quercia’s year-aged prosciutto and speck with three dried chiles. Bon Appétit’s Morocco calls it “buttery smooth with bottomless depth and an insistent prickle of heat,” and notes chef David Nayfield used it at Che Fico before making his own. La Cucina Italiana’s Jannuzzi names it one of her two favorite American ’nduja, and chef Peter Glatz recommends it alongside Tempesta. The easiest to find of the three, in many supermarkets.
- 2
Tempesta ’Nduja
Chosen by- Sasha MarxFormer senior culinary editor, Serious Eats
- Peter GlatzChef · food columnist, Illinois Times
- Mike SulaFood writer, Chicago Reader
Also chosen by- Peter Glatz · Chef · food columnist, Illinois Times source ↗
- Mike Sula · Food writer, Chicago Reader source ↗
From a Chicago family that has made ’nduja for five generations, first in Calabria (sold as ’Nduja Artisans until a rebrand). Heritage Berkshire pork and five chiles, aged for months, with no added nitrates. Serious Eats’ Marx points readers to Tempesta for his ’nduja tomato sauce and used the company to explain how good ’nduja is made; chef Peter Glatz recommends it; and the Chicago Reader’s Mike Sula praised its “spicy, spreadable Calabrian meat butter.” Sold online, at Eataly and at Mariano’s.
- 3
Salumeria Biellese ’Nduja
Chosen by- Kristine JannuzziWriter, La Cucina Italiana
From a Manhattan salumeria founded in 1925, whose chef clients have included Jean-Georges Vongerichten and Daniel Boulud. La Cucina Italiana’s Jannuzzi names it one of her two favorite American ’nduja: pork shoulder, house spices and Calabrian chiles, about a 7 out of 10 for heat (“it won’t kill you,” in the owner’s words). Sold online and in New York-area shops; the hardest of the three to find.
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Questions, answered
- What is the best ’Nduja, according to chefs?
- MyTastr’s top pick is La Quercia ’Nduja, chosen by Chris Morocco (Bon Appétit); Kristine Jannuzzi (La Cucina Italiana); Peter Glatz (chef, Illinois Times). Made in Iowa from the trimmings of La Quercia’s year-aged prosciutto and speck with three dried chiles. Bon Appétit’s Morocco calls it “buttery smooth with bottomless depth and an insistent prickle of heat,” and notes chef David Nayfield used it at Che Fico before making his own. La Cucina Italiana’s Jannuzzi names it one of her two favorite American ’nduja, and chef Peter Glatz recommends it alongside Tempesta. The easiest to find of the three, in many supermarkets. Source: bonappetit.com ↗
- What are the other top picks for ’Nduja?
- No. 2 is Tempesta ’Nduja, chosen by Sasha Marx (Serious Eats); Peter Glatz (chef, Illinois Times); Mike Sula (Chicago Reader). No. 3 is Salumeria Biellese ’Nduja, chosen by Kristine Jannuzzi (La Cucina Italiana). Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.