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Nduja is a spreadable salami with its origins in Calabria in Southern Italy. It is made with plenty of chilli to give it a flavourful but decidedly hot character. The sausages are filled into natural hog casings before being fermented and air-dried. Originally a peasant food spread onto crusty bread; it is perfect as a zingy canapé, for adding flavour and heat to pasta sauces, or on a pizza.

This is a guide only ALWAYS check the label before serving

Ingredients: Pork, pork fat, chilli, black pepper, cayenne pepper, salt, dextrose, fennel

Preservatives: sodium nitrite, ascorbic acid

130g meat used per 100g product.

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