⭐⭐⭐⭐⭐ | Store rating 4.8! | 1.5k+ reviews

Fast cultures give a faster and stronger acidification. You use them mainly for North American sausage varieties, such as pepperoni, cervelat, kabanossi and American summer sausages. In addition, they can also be used for Northern European sausage varieties such as all German, Polish, Hungarian and Scandinavian sausages.

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