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A typical Italian cooked cured sausage made from finely ground pork meat. Its taste is balanced and delicate with a unique flavour, the surface is smooth and pink with a creamy texture.(When sliced, it should be consumed within about 2 days to preserve its characteristic flavor and texture).
Originally born in the small Southern Calabrese town of Spilinga, the 'Nduja Sausage is a particularly spicy, spreadable pork salami. Ideally served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes, as well as into a pasta sauces.