Handmade dry sausage with Espelette pepper

Great classic and unmatched from our range of charcuteries, La Maison du jambon de Bayonne is proud to make you discover his dry sausage with Espelette pepper! With the South-West Pork IGP meat, our dry sausage from a traditional recipe of the soil will enchant your taste buds. This southwestern salting blend perfectly with the flavors of the Basque Country thanks to its seasoning with Espelette Pepper and South West Pork PGI*.

Our dry pork sausage is dried for 4 to 5 weeks in our traditional dryers. Totally natural, our artisan dry sausage is consumed entirely. Indeed, his gut is natural and the white flower on his skin is also. This unprocessed dry product can be stored well at room temperature.

*PGI : Protected Geographical Indication