Pronounced in-do-yha, this soft, spreadable pork salame should be brought to room temp, and is ready to schmear on crusty bread while still hot from the toaster. Add spoonfuls to a warm pan as the cooking medium for veg, soups, braises. Blend into stuffing for porchetta or whole fish. Or even blended in crème brûlée, like Stanley Tucci enjoyed during his trip to Calabria.
Store at cool, consistent temperature and refrigerate after opening.
Ingredients: Pork belly, pork fat, sea salt, spices (paprika dulce, calabrian peppers), dextrose, vegetable powder (celery juice, sea salt), lactic acid starter cultures
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