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Nduja – Taking The Next Step on The Path of Charcuterie – The

Par un écrivain mystérieux

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I am very excited about this week’s post. The first time we ate nduja was years ago at The Purple Pig here in Chicago and neither of us knew what it was, except that it was really fricking awesome. It’s a Calabrian sausage (toe of the Italian boot) and it is spicy! Spreadable, you can…
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depuis par adulte (le prix varie selon la taille du groupe)