Smoked Nduja: East Coast Cured

Approx weight 130grams

A soft & fiery Calabrian classic with a Scottish twist, we combine belly of pork with sweet and hot paprika before cold smoking over Scotch whisky oak to create our award-winning Nduja.

It can be eaten cold or cooked, its rich warming flavour is delicious gently grilled with a crusty baguette, cooked into a sauce, or on a pizza with blue cheese and freshly cracked black pepper.

Further product information

Ingredients

Pork, salt, dextrose, curing salts (E250 & E252), wine & spices

Allergens: Our herbs & spices are packed in a plant that handles nuts, sesame, wheat, soya, gluten & mustard 

Storage: Store in a cool place. Once opened consume within 2 weeks (9-month shelf-life for vac-packed products)