Christmas Whisky Oak Smoked Nduja East Coast Cured

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 crusty baguette, cooked into a sauce or on a pizza with blue cheese and freshly cracked black pepper.

1 x salami weighing approximately 130g (we use natural skins and hand-tie our salamis so there may be weight variations of +/- 10g)

Scottish pork

Winner: Meat Cateogory, Scotland Food & Drink Excellence Awards 2019

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)