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.
Awards: Winner of Best Meat Product, SF&D Excellence Awards 2019.
Serving suggestion: Our 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.
Further product information:
1 x salami weighing approximately 125g (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.
