Spreadable, spicy salami that’s made from free-range Derry pork

Spread it on sourdough, paste it on pizza, this ‘Nduja is a northern Irish twist on a southern Italian speciality

What is it?

Corndale Farm ‘Nduja (100g/€7.95)

What’s good about it?

‘Nduja is a spicy, spreadable salami that’s an Italian regional speciality, made in this case by an artisan producer in Limavady, Co Derry. Alistair Crown set up Corndale Farm in 2012 and his Saddleback pigs, from which the pork for his award-winning range of charcuterie comes, are farmed free range. The farm’s philosophy is “high welfare and sustainable farming practices”. To keep the product as authentic as possible, the chillies are imported from Calabria. The Corndale Farm spice mix used is smoky and sweet, to balance the chilli heat.

How do I use it?

You could just spread it on sourdough toast but I find I mostly use it to add a kick to tomato sauce for pasta, or as a pizza topping, dropping little nuggets of the paste on to a good quality base along with red onion, mozzarella and black olives. It comes as a chunky slice, vacuum packed, within a resealable tub, and must be used within five days of opening.

Where can I get it?

Look for it in good delis and speciality food shops; I bought it in Fallon & Byrne in Dublin 2. It is also available to purchase online at corndalefarm.com, with free shipping for purchases over £50.


Anything else?

The Corndale Farm charcuterie range also includes chorizo and a variety of salamis including fennel, venison, and garlic and black pepper.

Send your Shelf Help product suggestions to marieclaire.digby@irishtimes.com

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