Naked Bakery Schiacciata with Nduja (Hellboi 80)

TASTING NOTES FROM THE CURATOR

Naked Bakery’s Hellboi 80 is a rich, spicy, completely delicious bread—it’s nothing like anything you’ve tasted before.

Tangy sourdough schiacciata is the base for this masterpiece, a bread that is well-made first and foremost. On top, slathered in generous amounts, is a mix of rich French butter and spicy ‘nduja, a classic Calabrian spreadable sausage.

PREPARATION AND PAIRINGS

The Naked Bakery Schiacciata with ‘Nduja will arrive to you cold so the ‘nduja butter doesn’t melt off. You need only heat it in an oven for a few minutes, and it’s good to go. Slice it into smaller pieces, and serve it as side for your favorite pasta. It’s so good, though, that we won’t be surprised if you eat it on its own (and on your own). Pair with a good a Riesling, or a Shiraz (this one from Two Hands is perfect).

A TRANSFORMATIVE COMBINATION

Originating from Spilinga, in Calabria, Italy, ‘nduja (pronounced “en-DOO-ya”) is a deliciously spicy spreadable salume, spiked with fiery Calabrian chilies. It finds its beginnings with poor farmers who sold the most expensive and prime cuts of pork to royal and upper-class families. What was left with them was a mix of offal, meat trim, and excess fat. These scraps were called “quinto quarto” in some parts of Italy, and on their own, weren’t anything particularly good.

But combined, blended, seasoned, stuffed in casing, and cured, it transforms into something amazing. Modern ‘nduja sometimes includes other ingredients, but at its core, it’s nothing more than pork, salt, and a gloriously mind-altering amount of Calabrian chilies, which is how this salume gets its striking and iconic red color.

Storage Instructions

Hellboi bread arrives to you chilled. They are made fresh in the morning and chilled for a few hours before sending to you.

Best consumed upon arrival by reheating in the oven. If you intend to store for longer, place in fridge. Consume no later than a week.