A typical product of the Lyon region, the Jesus is characterized by an aging of 8 to 10 weeks, which gives it a pronounced taste of meat.
The casing used is natural, it is the choice of an essential step in the manufacturing process. It must be thick and solid 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 essentially composed of penicillium fungus. It develops on the surface of the product during drying and is essential to the aromatic rise of the sausage.
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.
We guarantee you a quality ripening of 8 to 10 weeks, which is why you can choose your own degree of ripening. We advise you to keep your sausage in its Saucibox specially designed for refining in the lower part of your refrigerator.
Piece of approximately 300g.