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
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