Nduja - smoked spreadable cured sausage.

Chestnut-smoked, sweet and spicy. With a decent wet of Northern English bitter.  Melt into sauces to add depth and a spicy punch. Particularly good with tomatoes, pasta, and/or egg. Or eat it like paté - with good bread. Minimum 120g


In partnership withEdge & Son's Butchers of New Ferry, Wirral.  Using exclusively high welfare free range, slow-grown, local, rare breed, mature pigs, North by Sud-Ouest produce traditionally cured meats with a nose to tail ethic.

Their methods are traditional and slow; it takes time to achieve the complex flavours of quality charcuterie. They put the pork centre stage, with delicate spicing to highlight the natural excellence of the meat. They offer a range of products using every last bit of the animal. This is integral to the ethos of my company; but always with the aim to make something delightful – tout est bon chez le cochon*.  Everything but the oink!

North by Sud-Ouest Nduja