Although your specialty is Gaulish-style hams, I thought that a pork butcher's shop might also have a supply of saveloy, those bright red sausages that Nero adored. Véronique found a recipe for them in Apicius, but she would rather buy them from your shop than go to the trouble of making them herself. (She said that she would add a pinch of aphronitrum to the mix to redden the color, but I know nothing of her culinary tricks.) Here's what Apicius had to say.

Pound eggs and brains, pine nuts, pepper, broth and a little laser with which fill the casings. First parboil the sausages, then fry them and serve.

My mouth waters at the thought of them served on fresh bread with a dash of sinapis. Am I going to have to wait for her to make them, or do you have them on hand?