Meet/meat our British 'Nduja. 'Nduja is the rock star of cured meat, and this is British spicy, spreadable sausage, the UK 'nduja. The spreadable texture of 'nduja comes from its relatively high fat content, and so British Middle White pigs, with their resplendent marbling, are perfect. The flavour of 'nduja though, that's all Calabrian chilli, and only Calabrian chilli has just the right taste.
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The Makers' Inspiration
First tasted at a market stall outside Archway tube station after a Saturday football match. Never forgotten. For texture and taste, it's absolutely unique. It's also greatly enjoyable to produce 'nduja using every part of the pig, as its relatively high fat to meat ratio brings all cuts into play, permitting a use-every-part approach.
How We Make It
This is one for the nose to tail fans. We use some of the softer fat which doesn't suit other salamis, together with bits of flavourful pork trim from the parts that work hard and taste good. It's all blended with real Calabrian chillies and a few of our own secret touches.
Tasting Notes
Clean heat, the unique flavour of Calabrian chillies and porkiness. It's pure, hot and savoury. Whatever you put this in, the flavour is going to come through with a bang. Our 'nduja uses Calabrian chillies for a truer 'nduja flavour.
Founder's Take
"'Nduja, it's so hot right now. It's always hot, actually, even when you're not paraphrasing film quotes that immediately date you. Cooks like nothing else."
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