Jesus du Basque

£5.06 each

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Pierre Oteiza's traditional, artisan 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. 
  • Jesus de Basque 100g £5.06
  • Jesus de Basque 200g £9.66
    From 140000 pigs in 1929, the number of Cochon Basque pigs had dropped to just 20 in 1981 when it was designated an endangered species. A few years later a group of Basque farmers led by Pierre Oteiza decided to save the pig and return to traditional methods of breeding and curing. The breed is now in the process of obtaining AOC status and numbers are back up to 8000. The piglets are weaned at 2 months and, from 4 months, live outside all year round, foraging for food on the wooded hillsides of the Aldudes Valley, some 6km from the French/ Spanish border. Their diet of nuts and roots is supplemented by a daily helping of grains to stop them straying too far from the farm.

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