Sausage with Espelette pepper

The pork sausage with Espelette pepper of about 250g, is made in an artisanal way. It dries for at least 6 weeks. Tasting advice: Thinly sliced as an aperitif with other cold meats or as a starter with a good country bread and a little butter. Allergens *: lactose, may contain traces of mustard