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Nduja di Spilinga 450gr

£12.00
Unit price  per 
Prepared with the fat parts of the pork, with the addition of hot Calabrian chilli, it is stuffed in the blind gut (orba) and then be smoked.

Historically the 'nduja is a poor dish, born to use the scraps of pork meat: spleen, stomach, intestine, lungs, esophagus, heart, trachea, soft parts of the behind mouth and pharynx, portions of the head, fur muscles, lymph nodes, fat of various regions, etc. Commercial success is at the origin of the current changes in the different compositions.

The abundant content of chilli, with its antiseptic properties[6], means that 'nduja does not need preservatives.