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

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.


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