Dry sausage (skinless) with Camembert

Savor this Camembert sausage made in Normandy by your Master Artisan. It is round, like cheese! dry sausage without skin Ingredients French pork: 90% or 350gr of raw mass Dried Camembert made in Normandy: 10% per kg or 35gr for a sausage Salt, LACTROSE DEXTROSE, spice, sucrose, preservative Potassium nitrate (E 252) 220gr after 4 weeks in the drying chamber. 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.