Cutter John walks over to the closet. Smoke billows out, obscuring Cutter John as he walks in. Sausages of all sizes hang from hooks and bars. Turning a crank brings the latest batch of Okeno seasoned pork to the front.
Cutter John pricks the side of one with a small stiletto produced from somewhere. A small amount of liquid rolls down. He then reaches for the Spicy Chelaxian sausages, deep dark blood red in color. He squeezes one, testing firmness and finding it to his satisfaction he removes the line from its curing bar.
The Okenos need a bit more time, but the Chelish are ready.
