PAVE AUX CEPES
The Product
A large, pear-shaped dry sausage from Lyon, considered the king of French saucisson. Coarsely ground with visible fat marbling.
Origin & Terroir
Traditional to Lyon, France's charcuterie capital. The name possibly references its shape resembling the Christ child in swaddling clothes. Made following centuries-old Lyonnais recipes.
How to Enjoy
Slice thick to appreciate the coarse texture. Essential on any serious French charcuterie board. Pairs with Beaujolais (Lyon's wine), Côtes du Rhône, or local Saint-Joseph. Serve with cornichons and mustard.
Did You Know?
Jésus de Lyon weighs 400-600g and ages for at least 4 weeks. The pear shape and size make it instantly recognizable. In Lyon, it's revered - no proper charcuterie board is complete without it. The coarse grind (8-10mm) creates rustic texture.