Making saucisson sec from salami at home

I bought a peppercorn salami a few days ago.

I would like to make from it what the French call "Saucisson sec" in their world of Charcuterie, essentially cured dry sausage. But I am not sure about the best way to proceed.

What is the right process to get a good cured dry French style sausage at home starting with a salami?