Jesus of Lyons
Also from a long country tradition of domestic charcuterie linked to the slaughter of pork, the Jesus differs from other Lyon charcuteries by its long maturation of up to 7 months.
Maturation time is not the only differentiating factor, hash size is another. Indeed, a coarser chopping, especially that of lean meat, facilitates the slow drying of this charcuterie.
The embossing of #Jesus is done in pork caecum unlike the rosette which is done in pork spindle.
The natural gut being sometimes irregular, the Jesus is restrained; ie tied to tighten the meat. It is from this restraint that the Jesus takes its name, thus referring to newborn babies who were formerly swaddled in swaddling clothes.
Traditionally, Jesus is served on special occasions such as festive meals or collective work. Composed of 100% pork, it is served as a starter with an assortment of charcuterie or as a snack.
