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.
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
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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