Jésus du Pays Basque

Jésus is a large size dry sausage which is cured from 8 to 10 weeks. It has a soft texture and a unique flavour.
Silver medal in “Concours Général Agricole de Paris” in 2009.

Price is per kg. Final price is displayed on invoice.

80% pork meat, 20% pork fat, salt, lactose dextrose from wheal, saccharose, saltpetre, spices, black pepper, ferment, rum, rubbed with wheat flour.