Espelette chilli cured sausage

The dry pork sausage with Espelette pepper of about 225g is made in an artisanal way. It dries for at least 4 weeks. Tasting advice: Slice it thinly, at aperitif time, it will reveal all its flavor. For the picnic, I advise you to devour it in sections with a good country bread. From the youngest to the oldest, everyone enjoys it! Allergens *: lactose, may contain traces of mustard