East Coast Cured Whisky Oak Smoked Nduja 125g
soft and fiery Calabrian classic with a Scottish twist. We blend belly of pork with sweet and hot paprika, then cold smoke it over Scotch whisky oak to create our award-winning Nduja. This version is firmer than the traditional spreadable style — bold, punchy, and perfect for slicing, cooking, or adding depth to rich dishes.
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