Jesus from Pays Basque

This large size sausage is cured for 8 weeks minimum. Its soft texture and its unique flavour will impress you.

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

Keep in a dry environment. If you want a tender and soft sausage, keep it in a bag inside vegetable drawer.

Thinly sliced, enjoy this dried sausage in starter with the others charcuterie and vegetables, with guindillas, cherries in vinegar, or for snack. Its flavour will impress you.