Nduja di Spilinga

Spreadable salami characteristic of the area of ​​Monte Poro di Spilinga (VV) prepared using a minced meat of ITALIAN ORIGIN (bacon, bacon and lard) minced with sweet and spicy red chilli and with a modest quantity of salt. 

Pork meat (bacon and bacon) and pork fat (lard) are ground very finely, with the addition of sweet pepper, hot pepper and salt. After careful processing, everything is stuffed into natural casings, smoked with olive and orange wood smoke from organic farming and transported to special maturing rooms to rest for at least 30 days.

Instructions for use / storage: open the package and leave at room temperature for about 15 minutes. Remove the outer casing