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Startercultures are freeze-dried bacteria that you use when making dry sausages such as chorizo, fuet, salami, pepperoni and numerous others dry sausages. They provide safety by acidifying your sausage, and give the typical ripened flavor.  Startercultures.eu provides a wide range of cultures for different types of sausages, ranging from fast pepperonis to slow matured Italian salami’s as well as spreadable sausages. You always combine them with curing salts (nitrite and/or nitrate) and dextrose .


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