Iconic Soho delicatessen since 1944. Mint-green tiled corner shop with 40+ types of salumi and formaggi at the counter. 'Nduja sold from the deli counter alongside finocchiona, coppa, and fresh pasta. A London institution.
Premium produce supplier with a Borough Market counter. Sources direct from Italian and European producers. Known for exceptional quality โ their 'nduja comes from selected Calabrian makers. Also supplies top London restaurants.
Patricia Michelson's legendary cheese rooms also carry superb charcuterie. The walk-in cheese room is world-famous, and the deli counter stocks imported Italian meats including authentic 'nduja. Also in Highbury and Bloomsbury.
Well-stocked Italian deli in the heart of Islington. Traditional charcuterie counter with Italian imports โ prosciutto, coppa, 'nduja, and more. Also carries a wide range of pasta, sauces, and Italian wines. Counter service with knowledgeable staff.
Artfully curated independent deli with Natoora produce, Toklas Bakery bakes, and a quality charcuterie selection. Known for their 'nduja and cheddar croissants on weekends. Strong neighbourhood following in South East London.
The deli arm of the celebrated restaurant. Curated seasonal produce, exceptional butcher's counter, and imported Italian specialities including 'nduja, scamorza, and house-made condiments. Their confit potatoes are cult-famous.
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.