Dry sausage (skinless) with Pont l’évêque

220gr after 4 weeks in the drying chamber Ingredients French pork: 90% or 350gr of raw mass Pont l'évêque dried made in Normandy: 10% per kg 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.