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Jesus du Pays Basque (550g Minimum)

Availability: Translation missing: en.general.icons.icon_check_circle icon 20 in stock, ready to be shipped

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Pierre Oteiza's traditional, local salami, seasoned with rum and black peppercorns then stuffed into the caecum casing which gives its distinctive shape
Pierre cures his Jesus salami for 3-4 months; we love the mature flavour that comes with time and natural fermentation. It also makes the texture deliciously moist and tender
Made in the Basque Country. This salami will arrive wrapped in paper. Store in the fridge and eat within 2 weeks of opening.
Pork, salt, sugar (including lactose), seasoning, pepper, rum, ferments, saltpetre 
We send out online orders once a month on the last Wednesday of each month.