Dry sausage (skinless) with porcini mushrooms

220gr after 4 weeks in the drying chamber Ingredients French pork: 350gr of raw mass Dried porcini mushrooms: 5% per kg or 17 g 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.