Nduja is made using meat from the head (minus the jowls, which are used for guanciale), trimmings from various meat cuts, some clean skin, fatback, and roasted hot red peppers which give 'nduja its characteristic fiery taste. 'Nduja originates from the small southern Calabrese town of Spilinga and its neighborhood. It is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces.
pork belly, pork fat, Calabrian red chilli (hot chilli)2.5%, Salt, Spices, Aromas, Pepper, Dextrose, Saccharose, Black pepper, Antioxidant: sodium ascorbate (E301), Preservative: sodium nitrite (E250), Preservative: potassium nitrate (E252), Smoking flavourings.
Contains Artificial Antioxidants
Contains Artificial Preservatives
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|Energy/Calories per 100g||2235 kJ|
|Energy/Calories per 100g||540 kcal|
|Protein per 100g||13 g|
|Fat per 100g||51 g|
|of which Saturates per 100g||22 g|
|Carbohydrate Per 100g||1.1 g|
|of which Sugars per 100g||0.8 g|
|Salt per 100g||2.6 g|
Shelf life a minimum 1 WEEK