Fiery British Nduja Spreading Chorizo (Calabrian Style) 200g by Moons Green
Fiery British Nduja Spreading Chorizo (Calabrian Style) 200g by Moons Green

Moons Green Nduja 250g - British Nduja

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John and Ian make our Moons Green Nduja over at Moons Green Charcuterie in Kent. Originating from the sun-soaked landscapes of Calabria, Italy, the roots of Nduja can be traced back to a time-honored technique of preserving meats with fiery spices. Today,...


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The Great British Charcuterie Co. is a family run cheese and charcuterie supplier based in Brighton. After years of working with the countries leading suppliers, farmers and small producers we have developed a range of outstanding and delicious artisan British products.
Product Description

John and Ian make our Moons Green Nduja over at Moons Green Charcuterie in Kent.

Originating from the sun-soaked landscapes of Calabria, Italy, the roots of Nduja can be traced back to a time-honored technique of preserving meats with fiery spices.

Today, this tradition has found a captivating home in Britain, where our artisans have skilfully blended the essence of the old world with modern culinary creativity to craft British Nduja.

Moons Green Nduja is an artisanal Italian-style spreadable sausage made with lean pork, chili peppers, and spices. It offers a smoky, spicy flavor without the added fat of traditional Nduja. Enjoy it as a spreadable dip or as an addition to your favorite dishes.

Moons Green Charcuterie pays homage to the age-old art of preserving meats with a modern twist. Inspired by traditional European techniques, these British creations bring a fresh perspective to the table. Crafted with locally sourced ingredients, each piece reflects a commitment to quality, flavor, and sustainability.

Producer

Made by: Moons Green

Country of Origin

United Kingdom


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Customer Reviews 5 out of 5 (1 customer review)

  • Very tasty

    Verified Purchase

    I wasn't sure if this would be too spicy for my husband but he loves it, very tasty and good texture to it

    hebe02/01/2020


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