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. 80% pork meat, 20% pork fat, salt, lactose dextrose from wheal, saccharose, saltpetre, spices, black pepper, ferment, rum, rubbed with wheat flour. Thinly sliced, enjoy this dried sausage in starter with the others charcuterie and vegetables, with guindillas, cherries in vinegar, or for snack.
