A takeaway version of salame Milano, Ungherese or Napoli made with lean mixtures, completely denerved, is stuffed into casings caliber 55. Weight around 0,400 kg.
Typical salami from Calabria, the ‘Nduja is a sausage of soft texture and spicy taste.
Prepared mostly with the fat of the pig, with the addition of hot pepper is stuffed into
natural casing before being smoked. Recommended recipe: eat with slices of toasted bread.
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