Bactoferm SAFEPRO B-LC-78 | starter culture for charcuterie

Bactoferm SAFEPRO B-LC-78  is a starter culture for a better color, improved flavor, longer shelf-life and increased safety in dry cured charcuterie, such as pancetta, coppa, bresaola and guanciale.

About Bactoferm SAFEPRO B-LC-78  Starter culture for charcuterie

Bactoferm SAFEPRO B-LC-78 is a specialized culture designed to enrich the color and flavor profile of cured meat items. This means a brilliant color and deep authentic Southern European flavorprofile. With its robust salt tolerance, this culture not only imparts a delightful curing essence and steadfast color but also exhibits potent resistance against Listeria monocytogenes. Moreover, it effectively hinders the development of rancidity, so your coppa, pancetta, guanciale or cured ham will stay tasty for a much longer time.

Dosage

• 1 bag (25 grams) is enough for 100 kilo of meat
• dosage: 0,25 gram per kilo of meat.
• Suitable for dry and wet salting / brining

Culture composition:

• Pediococcus acidilactici
• Staphylococcus carnosus

How to use Bactoferm SAFEPRO B-LC-78 Starter culture for charcuterie

1. Just add it to the brine or dry cure. The culture is very salt resistant.
2. Dosage is 0,25 gram per kilo of meat, however, if you make small batches (a few kgs) it’s wise to overdose a little bit.
3. Cure as you normally would

Online English spoken ‘how to make your own dry cured charcuterie’ workshop

Learn how to make your own whole muscle charcuterie from ‘Meneer Wateetons’, the author of the (dutch) leading work in this field: ‘Over Charcuterie‘. Cured ham, pancetta, guanciale, lardo, coppa and more delicious Southern European dried meat products will be covered. In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty. Click here for more info.