Slow cultures

Slow starter cultures give a mild acidification, and do so slowly. This way you’ll develop the distinctive traditional flavor of slow-ripening Southern European sausage varieties such as fuet, chorizo, salami, cacciatore, sobrasada or ‘nduja.

  • Bactorferm T-SPX is the starter mentioned as the slow sausage starter in all international sausage and charcuterie literature (including the books by Marianski and Marianski).
  • Because of the added yeasts, this slow-acting starter culture gives the characteristic Southern European flavor. Ideal for Southern European sausages and added flavor to your Northern European sausage. Slightly milder than the sprint.
  • Slow working starter culture. Best suited for slow fermentation of Southern European or Northern european sausages.
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