![Thin dry sausage with Espelette pepper - without added nitrite salt](https://img.ankorstore.com/products/images/1472264-47d62c4e30052f.jpg?auto=format%2Ccompress&fm=pjpg&dpr=2&h=200&w=200&fit=crop&crop=faces)
Thin dry sausage with Espelette pepper - without added nitrite salt
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220gr after 3 weeks in the drying chamber Ingredients French pork (95%) Espelette pepper (5%), 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.