Dry sausage (skinless) with shallot

220gr after 3 weeks in the drying chamber Ingredients French pork (90% or 350gr of raw mass) Shallots (10% or 35gr for a sausage) 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.