French, this time

New charcuterie hanging up in the chamber: saucisson sec.  These have been in for about two weeks.  They contain only pork, salt (both kinds), crushed black pepper, white wine and garlic (and of course a bacteria culture to ferment them).  Nothing fancy and no overdoing it with the seasonings. In reality their colour is a much richer pink but it is hard to take good photos in the dark of the chamber.  We shall see how these come out.

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