Jesus Du Pays

£4.95 

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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.