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+31 (0)6-81255054 | info@startercultures.eu
+31 (0)6-81255054 | info@startercultures.eu

Looking for a slow starterculture for making dry cured sausages? 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.

  • 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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  • Van Hees - Primal SK Soft is a slow working starter culture. Best suited for slow fermentation of Southern-european or Northern-european sausages. Very mild acification. Also very suitable to be used with GDL
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  • Because of the added yeasts, this slow RAPS Biostart plus starter culture gives the characteristic Southern-european flavor. Ideal for Southern-european sausages and to add flavor to your Northern European sausage.
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  • Bactoferm SafePro® F-LC is a meat starter culture that provides a well rounded mediterranean flavor in addition to giving optimal Listeria prevention in fermented sausages.
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