£3.99£3.99 per 100g
• Sweet and very spicy, spreadable texture
• Prepared by hand from selected cuts of pork
• Great for use in sauces
• From Calabria
Nduja is perhaps the ultimate salami from Calabria, and the most fiery. Originally from Monte Poro, near Capo Vaticano, it is now widespread throughout the region, loved for its intense flavour and beautiful texture, which is spreadable.
Its name is etymologically related to andouille, the French tripe sausage, even though most sources agree this salami was probably introduced into Calabria by the Spanish. Strong and marked in flavour, but at the same time quite smooth and tender, the Nduja is prepared by hand from finely minced cuts of select pork, skilfully seasoned, and packed into natural sausage skins. The flavour is at first quite sweet, then explodes with the full force of Calabrian chilli pepper.
Country of Origin
Product life guaranteed for more than 1 week.
|Typical Values||per 100g|
|of which saturates||19.42|
Pork Fat (42%), Pork Meat (30%), Chilli Peppers (25%), Salt (3%)
May Contain Milk, May Contain Nuts
Ratings and reviews
Customer reviews (79)
Despite the weight being obvious.The picture depicts a larger amount will be teceivec looling lile tbe picture set in what looks like a loaf tin This is how it is made but it is misleading what you will receive are few round slices. Cit perhaps from this picture Found it uappealing agree with the negative reviews greasy fatty slimy off.
Makes homemade pizzas taste amazing! Really nice flavour. It melts when heated
Great flavour on toasted baguette or sourdough especially alongside a creamy cheese. Yum!
This stuff is seriously spicy but so good - similar to Mallorcan sobrasada but spicier. Have used it before as part of a pasta sauce, into which it just melts, but tried it a different way tonight: for the two of us, halved and deseeded three red peppers, brushed with olive oil, seasoned and roasted, cut side down, for 15 minutes at 180 fan; turned over, divided nduja between them, drizzled with olive oil and roasted for 10 minutes; added slices of mozzarella, roasted for another 8 minutes, allowed to cool a bit and served with bresaola (not essential but I had some that was on its use by date) and crusty bread - wonderful. One thing: it has a sort of paper skin, which has to be discarded; after that, mash the nduja down a bit with a spoon. Natoora, te saluto.
Absolutely delicious, whether spread on toast or added to pasta this is going to be a fridge essential for me now.