Rich and fiery, this artisanal Dorset Nduja from Capreolus is expertly crafted with free-range pork.
What makes me special?
- Based on the famous Nduja from Calabria in southern Italy - Made from award-winning, RSPCA-assured Packington Free Range pork - A soft, spreadable salami with a fiery kick of chilli and fennel - Serve spread over bruschetta with a creamy, curd cheese on top or sprinkle into pasta sauces and onto your pizza
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Producer
Commitment to using high-welfare, quality meat and dedication to their craft are what define Dorset-based Capreolus. Founded by David Richards in 2009, their first creation – Smoked Venison – inspired their name (taken from the Latin for roe deer) and came to symbolise their artisanal excellence in charcuterie. Over the years, their range has expanded, gaining multiple Great Taste Awards and earning Capreolus recognition as a leader in British charcuterie.
Nutrition
Nutritional Information - typical values per 100g/ml Energy (kJ): 2307 Energy (kcal): 551 Fat (g): 56.4 of which saturates (g): 19.9 Carbohydrate (g): 1.7 of which sugars (g): 1.5 Fibre (g): 0 Protein (g): 17.2 Salt (g): 4.9
Ingredients & allergens
Pork, pork fat, chilli, salt, black pepper, fennel, cayenne pepper. Preservatives: Sodium nitrite, ascorbic acid. Made using natural hog casings.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items.
Storage & prep
The product may be stored at either ambient or refrigerated temperatures. After opening, the product must be refrigerated. Serve at room temperature for the best flavour. Suitable for home freezing. Bring to room temperature before eating after freezing.
Packaging
Food contact material: Plastic - Nylon (Not Currently Recyclable) Lid/Cap: Paper/Card (Recyclable - Widely recyclable) Contains BPA: No