We recommend this for semi-dry cured salumi (moulded or smoked) where a fairly slow fermentation, mild acidification, and an aromatic profile is preferred. Gives a controlled and moderate pH-drop to produce a mild lactic aecid taste with good colour formation and stability. Use to achieve a mild, rounded flavour typical of southern European salami types.
Use 25 grams per 100kg of meat
Use and Directions
Typically seen and used in sausage making of traditional Mediterranean type sausages like French Saucisson and Italian Salami.
Add to ground sausage, potentially with other dry ingredients early in the sausage-making process to ensure a homogenous dispersion.
Storage and Shelf life
As with other Bactoferm cultures, all freeze-dried cultures must be stored < -17°C and will have a shelf life of up to 18 months. If stored at 5°C in the fridge, shelf life will be at least 6 weeks.
Note: we will post all cultures but please ensure you store them in your freezer/fridge asap.
- Properties - Off-white to brownish color
- Form - Ground powder
- Solubility - Water soluble suspension
- Kosher Meat Excl. Passover
- Certified Halal
- Instructions provided on pack