Porky Whites are made from only the finest cuts of pork. Our succulent Nduja-inspired sausage is as versatile as it is flavoursome. With a gentle heat and distinct colour, it’s a welcome addition to many a dish.
Pork 75%, water, rusk [WHEAT flour (calcium carbonate, iron, niacin, thiamin), salt, ammonium bicarbonate], salt, spices (paprika, cayenne, white pepper, nutmeg, fennel), smoked paprika, sugar, emulsifier: Tri Sodium Diphosphates, garlic powder, onion powder, crushed chilli, preservative: sodium METABISULPHITE, yeast extract, herbs (oregano), paprika extract, antioxidant: ascorbic acid. Filled in pork collagen casings.
Whilst every precaution has been taken to remove bones, some may remain.
Energy 994kJ/239kcal
Fat 18g of which saturates 7g
Carbohydrates 7g of which sugars 2g
Fibre 1g
Protein 13g
Salt 1g
'Nduja is a unique spreadable pork salami from Calabria in Italy and is known for its rich, spicy flavour derived from Calabrian chilli peppers and pork. But it’s tricky-to-pronounce moniker is less straight forward. The apostrophe in its name is a nod to its actual French linguistic origins of ‘andouille’ – a French name for a type of sausage which when pronounced in the Calabrian region, where the dialect often involves dropping vowels, ends up missing its first letter. And given 'nduja is something of a gastronomical hit these days, avoid getting it wrong at the dinner table by knowing it’s actually pronounced: en-DOO-yah