Dry sausage (skinless) with walnuts

220gr after 4 weeks in the drying chamber Ingredients French pork: 350gr of raw mass Salt, LACTOSE DEXTROSE spice, NUTS, sucrose, preservative, potassium nitrate (E 252) 72% for 3 weeks. The sausages must be at -35% of their initial weight put on sale with a BBD of 60 days 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.