Jesus du Pays Basque (550g Minimum)

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.

INGREDIENTS

Pork, salt, sugar (including lactose), seasoning, pepper, rum, ferments, saltpetre