Mangalitsa Nduja

From £6.00

Sold by weight. Hand sliced to order, or as a whole piece for slicing at home.

Size

✓ Outdoor reared rare breed, five pigs to the acre at Eridge Park

✓ Butchered and cured in house, never bought in

✓ Cured to travel: ambient tested, sent across the UK

✓ Loved by Michelin starred kitchens and top British hotels

Description +

We grind Mangalitsa pork belly finely and hand mix it with Calabrian chilli, roasted red peppers, smoked paprika and a drop of dry white wine to make this soft, spreadable salami. It is rich and intense with a distinctive fiery finish.

Spread it on warm, crusty bread, drop it onto a pizza as it comes out of the oven, or stir a spoonful into sauces and stews for serious depth.

Whole piece 100g, 500g or 1kg, 2-month shelf life.

Storage & serving +

Store in a cool, dry place. Once opened, keep refrigerated.

Ingredients & allergens +

Pork, salt, sugar, wine, herbs and spices, preservatives E250 and E251, starter culture.
Wheat, gluten and dairy free.
Once opened, use within 1 month.

Delivery & returns +

Air dried charcuterie is cured to keep, so it travels happily without refrigeration. Fresh cuts are sent with ice packs to hold temperature in transit. Orders placed before Wednesday at 9am are dispatched the same week, and delivery is within 24 hours of shipping.

Because this is fresh food we cannot accept returns for change of mind. If anything arrives damaged or not as it should be, get in touch and we will put it right.

From the counter