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Salame Nduja (100g) - GIANNI NEGRINI

118.000 413.000 

Spreadable salami prepared with the fatty parts of the pig, with the addition of Calabrian hot pepper in a ratio of 70% meat and 30% pepper as well as salt, it is stuffed into blind casings and then smoked.

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This typical Calabrian salami is seasoned and then cured for roughly 35 days.

COOKING SUGGESTIONS

It is eaten by spreading it on slices of toasted bread, better if still hot, or used as a sauté for the base of a meat sauce or a tomato sauce, with garlic; it can be used to garnish pizza, before the other toppings if raw, or freshly baked.

 

Whole Piece

100 g, 500 g

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