A typical product from the Lyon region, Jesus is characterized by maturing for 8 to 10 weeks, which gives it a pronounced meaty taste.
Features :
The casing used is natural, it is the choice of an essential step in manufacturing. It must be thick and strong enough to withstand time and at the same time thin and permeable enough to allow the stuffing to breathe and dry in good conditions.
The natural surface flower is mainly composed of penicillium fungus. It develops on the surface of the product during drying and is essential for the aromatic rise of the sausage.
Composition :
Fresh regional pork meat, salt, sugar, spice (pepper), aromatic plant (garlic), ferments.
Preservative: Potassium nitrate. (Residual dose (once the product is dry): 0.003 grams / kg)
Natural pork casing.
Conservation :
We guarantee quality maturing for 8 to 10 weeks, which is why you can choose your own degree of maturing. We advise you to store your sausage in its Saucibox specially designed for maturing in the lower part of your refrigerator.
Piece weighing approximately 400g.
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