Nduja Picante sausage finely minced, approx. 400g, 10 pieces/box, kg Simonini

Minced fatty pork cured, in casing, spicy, for spreading and sauces. Nduja Picante sausage is a type of very spicy Italian sausage with a soft consistency, making it suitable for spreading on bread. It is made from finely minced fatty parts of pork, hot pepper (peperoncino), salt, and spices. It is formed in a natural casing from the large intestine into cylindrical portions of sausage and smoked. The ratio of meat to pepperoncino can vary - usually 2:1, but sometimes 3:1. Traditionally, the natural fattening of pigs for the meat for 'nduja is important, and the pepper should come from the Poro region in Calabria and contain two varieties - hot and sweet. Olive and acacia wood is usually used for smoking. The maturation process lasts 90-150 days. Besides being a spread on bread, for example, toast, it can be used as a base for sauces and as a pizza topping.