Dry sausage with French beef (skinless) with cumin

220gr after 4 weeks in the drying chamber Ingredients French beef: 350gr of raw mass Cumin Salt, lactose dextrose, spice, sucrose, preservative, Potassium nitrate (E 252), Storage tips Store in the refrigerator between 3 and 5°. To make them drier: leave them in a cool room (between 10 and 15°) so that your sausage remains soft. Possibility of buying a pure linen apron for refining in a cool room, to protect them from the ambient air. Best before of 60 days.