Sausage Jesus

Discover this Lyonnaise speciality, the “Jésus” sausage made in the Basque Country. It is a large sausage, as long as it is wide (about 10 centimeters wide). It is stuffed in a casing called “pork bag” which gives it its particular pear shape. This salting remains between 10 and 14 weeks in our dryers, and offers you a more supple and tender meat. Tasting advice: Ideal for your aperitifs or your charcuterie platters.