Nduja is a dry cured salami in a spreadable form. Nduja is a more fat to meat ratio which makes it spreadable. Grind to a slight emulsion, keep the meat as cold as you can as to not smear the fat while grinding.
NOTE: For best results. You will need to use T-SPX Bactoferm and ferment this for 3 days. Most of the time Nduja is smoked for 8-12 hours so you may want to think about how your going to do this in a UMAi.
Keep in tough with this project.