Making some soppressata a bastardized version of Len Poli's (more paprika). Here it is pressed. And saucisson sec....basically a simple garlic/pepper dry sausage. Traditionally this is not fermented...but then it's basically the dry sausage i make every winter. So i used culture. Saucisson is the one at the bottom. The top sausage is soppressata...one of the pig bungs tore....had to use small hog casing.