Dry sausage (skinless) with green pepper

220gr after 4 weeks in the drying chamber Ingredients French pork: 95% 350gr of raw mass Green pepper: 5% or 17gr 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.