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.

Below is the nutritional information and typical values for uncooked sausages.

Per 100g

Energy 994kJ/239kcal
Fat 18g of which saturates 7g
Carbohydrates 7g of which sugars 2g
Fibre 1g
Protein 13g
Salt 1g

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'n' do ya know this?

'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