Jesus Du Pays
£4.95
This variant is currently sold out
Pierre Oteiza's traditional, local salami, seasoned with rum and black peppercorns then stuffed into the caecum casing which gives its distinctive shape.
Pierre cures his Jesus salami for 3-4 months; we love the mature flavour that comes with time and natural fermentation. It also makes the texture deliciously moist and tender.
Sliced to order.
