Jesus du Pays Basque. Minimum weight 710g
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