Where can I get nduja salami in the USA?

February 17, 2008 9:28 AM

Can I buy nduja salami in the USA? I've read of a 2003 FDA restriction that precludes its import.

You can buy it in the UK. I've tried bringing it into the USA myself (and declaring) to no avail. Esperya.com doesn't even let you see it if you set your shipping country as US.
So if it is banned... why? And if not... where cans I gets me some?
(Note that it is available in two forms: the pure salami and sealed in jars. It would seem reasonable for the latter to be permitted import.)

posted by NailsTheCat to Food & Drink (11 answers total)

Best answer: The "why" is because of the word "lights" in your second link there - it's illegal to sell lungs for food in the US.
posted by Wolfdog at 9:39 AM on February 17, 2008

Best answer: (And the "why" of that, I believe, is because the lungs tend to retain high concentrations of pesticides if they're used in the vicinity of livestock.)
posted by Wolfdog at 9:45 AM on February 17, 2008

It's possible that US producers will start making it. Where I live a Lebanese restaurant owner contracted with a farmer to produce an unusual (and halal) sausage not available in the US. These artisan products are getting more and more popular.
posted by melissam at 10:08 AM on February 17, 2008

PS, the FDA is lame. The EU has stricter regulations, so the FDA must be worried about trichinosis, but if it's aged, so that shouldn't be a problem. I think the EU would be more worried about it...but the FDA is too busy allowing big companies to import delicious insect-filled canned food from China. mmm.

(what is this about lungs? I don't see anything on the website about them?)
posted by melissam at 10:16 AM on February 17, 2008

As Wolfdog alluded to, "lights" = "lungs" in butcher-speak.
posted by smackfu at 10:23 AM on February 17, 2008

Best answer: Ah, I think the lungs restriction seems to date back to the BSE issue.

Scots ask US to lift haggis ban

"We have the strictest BSE controls in the world."

Meanwhile the USDA hardly tests for it at all...and even tried to sue a producer that wanted to do more rigorous testing.
posted by melissam at 10:33 AM on February 17, 2008

Response by poster: Thanks for the answers, y'all.

So "lights" = "lungs" -- wonderful euphemism. Mmmm... I would never have thought lungs would taste so good.

I guess I should hope for the haggis ban to be lifted then. Nduja imports may ride on its coattails. Unless any mefites would care to make me some?
posted by NailsTheCat at 10:46 AM on February 17, 2008

The wine bar down the street from my apt has Nduja on its menu, so there is some source for it in the US, or NYC at least. If no one here comes up with a better answer I'll ask the next time I go in for a drink.

I can confirm it is delicious.
posted by JPD at 10:59 AM on February 17, 2008

Best answer: Also you might want to try sobresada as a substitute. I think despana carries that.
posted by JPD at 11:02 AM on February 17, 2008

(The use of "light" to mean "lung" comes from the fact that lungs are, well, light in weight compared to the rest of a carcass. Most of their bulk is hollow little air chambers. It's attested with that meaning going back hundreds of years, so if it's a euphemism, it's not a modern one.)
posted by nebulawindphone at 12:01 PM on February 17, 2008

Response by poster: If no one here comes up with a better answer I'll ask the next time I go in for a drink.

JPD sir/madam, if you ever find out please do post back / msg / email. I would be very grateful. Thanks!

And thanks also for the sobresada suggestion. I shall give it a whirl.
posted by NailsTheCat at 10:37 PM on February 17, 2008