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Nduja (175g Minimum)

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Hot spreading salami made with 1/3rd chilli, 1/3rd fat and 1/3rd lean meat. In Cervicati the tradition is to eat nduja on bread, never to cook with it. Elsewhere in Calabria it is traditional to cook it with seafood, in pasta sauces, on pizza; anywhere that will benefit from a bit of porky warmth. And what doesn't benefit from that? We even like it with our cheese on toast
Made in Calabria. This nduja will arrive vacuum packed. Store in the fridge and eat within 3 weeks of opening
Pork, salt, chilli