Whisky-Oak Smoked Nduja
- Regular price
- £7.50
- Sale price
- £7.50
Size: 130g
Founded by Steven and Susie Anderson in 2017, East Coast Cured handcrafts sustainable Scottish charcuterie using locally-sourced meats with a focus on quality and family. The award-winning Nduja is a soft and fiery Calabrian classic reimagined with a Scottish twist, blending belly of pork with sweet and hot paprika and cold-smoked over Scotch whisky oak. Its rich, spicy flavour is both complex and indulgent. Perfect for spreading on crusty bread, dolloping onto pizzas, or stirring into pasta dishes for a fiery, smoky kick.
ABOUT THE MAKER
East Coast Cured was founded by husband-and-wife team Steven and Susie Anderson in 2017, born from a love of Scottish produce and a passion for bringing people together over good food. Based in Leith, they handcraft charcuterie using locally sourced meats, carefully curing, smoking, and maturing everything in-house. Their mission is to create high-quality, sustainable Scottish charcuterie, always with family, local sourcing, and responsibility at the heart of what they do.
INGREDIENTS
Pork 89%, Sweet Paprika 4%, Curing Salts (Salt, E250 & E252) 3%, Agri Dulce 2%, Cayenne Pepper 1%, Dextrose <1%, Black Pepper <1%. Casing: Natural, Beef Runner
DELIVERY
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