Description
A soft and fiery Calabrian classic with a Scottish twist. We blend belly of pork with sweet and hot paprika, then cold smoke it over Scotch whisky oak to create our award-winning Nduja. This version is firmer than the traditional spreadable style — bold, punchy, and perfect for slicing, cooking, or adding depth to rich dishes.
The Nduja can be eaten cold, or cooked, its rich warming flavour is delicious gently grilled with crusty baguette, cooked into a sauce or on a pizza with blue cheese and freshly cracked black pepper.
Details
1 x salami weighing approximately 130g (we use natural skins and hand-tie our salamis so there may be weight variations of +/- 10g)
Quality Meat Scotland & SSPCA approved Scottish Pork.
Ingredients: Pork, salt, dextrose, curing salts (E250 & E252), wine & spices
Allergens: None of the main allergens are used in the making of this product & all of our products are entirely free from gluten, lactose & nuts. The herbs & spices we use are packed in a plant that handles nuts, sesame, wheat, soya, gluten & mustard.
Shelf-life & storage: All of our salami comes vacuum-packed & has a 9 month shelf-life from when we pack it. Our products are 'ambient stable' which means they do not need to be refrigerated. Store somewhere cool & out of direct sunlight. Once opened keep tightly wrapped & in an airtight container. Consume within 2 weeks.