East Coast Whisky Oak-Smoked Nduja

A soft & fiery Calabrian classic with a Scottish twist, we combine belly of pork with sweet and hot paprika before cold smoking over Scotch whisky oak to create our award-winning Nduja. It can be eaten cold, or cooked, its rich warming flavour is delicious gently grilled with crusty baguette, cooked into a sauce or on a pizza with blue cheese and freshly cracked black pepper.