Room 4

 

4- Sausage Storage

This room is behind two doors, the door to the west, and a door to the south. Both are made greased iron, and they have dogs as opening mechanisms. The doors are sealed from air and moisture escaping or entering, when closed. The door to the south of the room is currently open, with trailing strings leading out.

The room itself is filled with sticks and twine, with hanging sausages slowly fermenting.

The room is thick with the deep scent of meat fermenting.

There is at least 400 different sausages here, all fermented way past edible, although it looks a large section of them has been taken, there are cut strings and broken dowel, and an obvious lack of sausages in the northmost section of the room.

Any sausage or meat placed in this room will ferment very quickly, due to the advanced environment, and this effectively reduces ferment time by a third.

The room is roughly 17X30 feet, each hallways/passage in and out is around 5 feet wide.