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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The original! Penicillium nalgiovense for an authentic white mold layer on your sausage or other charcuterie. Bactoferm Mold 600 - Penicillium nalgiovense is the mold most commonly used for sausages. -
Bactoferm 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). -
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This koji type is mainly meant for shoyu (soy sauce) making, but in our experience also a good all-rounder. If you do not know which koji to start with, this is the one to go for. Aavailable in 2 sizes: for 5 kg or 360 l. -
Five pieces of cotton unbleached cheese cloth for cheese making. Can be universally used as cheese cloth, filter cloth, cover cloth for kombucha jars, or hop bag.
