Description

The Jésus is a traditional dry sausage from the Lyon region, historically reserved for festive occasions and special celebrations. Crafted from high‑quality French pork meat and fat, it is seasoned with spices, aromatics, and flavored wine, giving it a distinctive depth of flavor. Its slow drying process, lasting between 14 and 16 weeks, allows it to develop a tender texture and a rich, subtle, and well‑balanced aromatic profile. With an average weight of 3 kg, this generous sausage embodies the craftsmanship and heritage of classic French charcuterie, perfect for enjoying in thin slices or as part of a refined gourmet tasting.