Typical Calabrian salami characterised by its finely ground stuffing, it is obtained using lean shoulder meat, fat from the neck and meat from the belly, mixed with  a lot of spicy chilli typical of the region. The product is then stuffed in natural pork casing and after a period of aging (around 25 days) the sausage is then smoked. It gradually obtains a soft, spreadable consistency easy to spread on bread or added in dollops on your pizza.

 

Vacuum packed for guaranteed freshness.

N'duja Calabrese 200g

€4.25Price
  • The Pizza Lab team remains committed to provide you with the freshest products from its local suppliers. Availability of this item, as with all our fresh ingredients, shall be confirmed upon completing your order and should it be unavailable we will suggest alternatives or refund you the product cost.