Smoked Nduja, London Smoke & Cure

This is a heritage pork soft-salami which has been heavily spiced with chilli and smoked paprika, with added flavour from black pepper and fennel seed. It has been fermented, cold smoked and air dried for 3 months.
Total weight: 80g.
Ingredients: Pork (98%), Red Pepper, Smoked Paprika, Red Wine (SULPHITES), Salt, Chilli, Black Pepper, Beetroot, Fennel Seed, Anti Oxidant (Sodium Ascorbate), Salami Cultures, Sodium Nitrate. Beef casings.
£6.50
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About the Producer

London Smoke & Cure are based in Bermondsey in a converted railway arch in Spa Terminus, right at the heart of a local community of fine food makers and sellers. The space there is set up solely to smoke and cure incredibly flavoursome food. The business was founded in 2015 and now includes a team of smokers, curers and food experimenters.

London Smoke & Cure have a close relationship with their British suppliers and only source the very best meat for their charcuterie. Their produce is then hand made rather than mass produced, ensuring exceptional quality control throughout the process.

The pork and beef used in their charcuterie is supplied by Charles Ashbridge, who rears Gloucester Old Spot pigs and retired dairy cattle in North Yorkshire. They are raised to the highest ethical standards and are treated with the utmost care. The team have a weekly meeting with Charles to get updates on the animals and hear what is happening on the farm.

Sustainability

London Smoke & Cure use renewable energy, have overhauled their packaging to be more sustainable and deliver within London using e-cargo bikes.