Made from noble cuts of pork meat, a mixture of lean meat and hard fat, it is left to hang and cure for six to eight weeks. The casing is natural, the gut used is the anterior end of the large intestine or caecum. 
 
A typical product from the Lyon region, Jésus is characterized by its pear shape, it comes in two sizes, the smallest being about kilo and the largest three.  
Ours have been hanged, not nailed, a little longer and will have therefore dried ever so slightly. 
 
Though it may now be found all year round, it was traditionally made from late october, most family would keep pigs, and one of them would be slaughtered at that time to help them go through the winter. A large part would be cured and smoked for ambient keeping. Jésus would solely be made from the very best noble pieces of meats, it would be just about cured before Christmas so families would have revered them as such and often wrapped them in a linen and placed by the Christmas tree.  
 
The natural surface flora is mainly composed of penicillium, It develops on the surface of the product during drying and is essential for the curing of the sausage.
 
Sold as a whole piece 900grs minimum, this is a great larder food that you may fancy hanging.
It does not require refrigeration, it can be happily kept in a ventilated place between 6 and 18c, above that your Jésus may start sweating! 
 
If you do not wish hanging it to further its aging, keep it in its paper, in a plastic bag on the top shelf of you fridge, it will not age. Take it out 45 mins before consuming so it softens up a bit.