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.