Njuida Pronounced en-doo-ya, this unique salame is not for the fainthearted with its generous hit of chilli.

Unlike most fermented salames Njuida is made very soft and is easy to spread. It shines spread on bruschetta with a lick of taleggio, added to pasta sauces or used as a pizza topping with buffalo mozzerella. Made by Quattro Stelle in NSW.

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