Scotland's oldest delicatessen, founded 1934. Family-run institution with an extraordinary range of Italian imports. Hanging salamis, four types of Pecorino, and their famous Fonteluna sausage. The gold standard.
Edinburgh-based charcuterie producer making whisky-oak smoked 'nduja with QMS-approved Scottish pork. Won Best Meat Product at SF&D Excellence Awards 2019. Firmer than traditional Calabrian โ more sliceable, distinctly Scottish.
Scotland's premier cheesemonger with four Edinburgh locations. While cheese is the star, their Stockbridge shop carries a curated selection of Italian charcuterie and accompaniments including 'nduja from trusted suppliers.
Ethical grocery focused on local and sustainable food. Carries Scottish-made charcuterie including 'nduja from small British producers. Strong emphasis on provenance and low food miles.
Fresh 'nduja in casing should be kept refrigerated at 2-8ยฐC and consumed within 7 days once opened. Jarred 'nduja paste typically lasts longer โ check the label but usually 30 days once opened if refrigerated. 'Nduja also freezes well for up to 3 months.
What's the best way to use 'nduja in cooking? +
The classic way is spread on crusty bread, but 'nduja is incredibly versatile. Stir a tablespoon into pasta sauce for depth, dot across pizza before baking, fold into risotto at the end, add to scrambled eggs, or melt into butter for 'nduja toast. A little goes a long way โ start with a teaspoon and adjust.