Food in Provence (and elsewhere)

Brexit. Don’t get me started. Can’t send food to family in the UK or order useful things like sausage casings on plastic tubes as sold by Weschenfelder. I really need to find a French supplier. But S had to come over for D&L’s wedding so…

4kg combination of poitrine & échine divided into two lots. One with 500g poitrine fumée & CdR red (replacing the Beaujolais as suggested in Maison Verot’s book), one with 100g dried ceps reconstituted. 1% salt and 10% liquid in both cases, but the liquid was a little too much for the mushroom batch as they were wet anyway. Overall, much easier than I remember, but only used around 5m of casing so I should do more next time. But I didn’t this time as I couldn’t send any to family. Brexit!