Salt Pig Nduja 50g

£3.95

A spreadable salami with a nice kick of chilli heat. Our chillies are grown locally for us by Oxfordshire Chilli Garden and the addition of a Red Rye beer from Hook Norton Brewery gives a perfectly rounded flavour. Not as intensely hot as some of the Calabrian originals this one has a chilli hit that develops after a full pork flavour.

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Description

The Saltpig Curing Co. – award winning artisan charcuterie hand made in the Cotswolds using whole, rare breed, mature pigs.  The Director and founder of SaltPig Curing Company Ltd., Ben Dulley, worked as a chef in some of the best kitchens in the country for over a decade. In recent years Ben has been the Head Chef at the multi-award winning Cotswold Dining Pub, The Kingham Plough, and it was during his time here that Ben developed a passion for cured meats.

If you suffer from any allergy or intolerance, please contact our management team by e-mail: hello@filletandbone.co.uk or by phone: 01386 849093 to discuss this before ordering.