Starter cultures for sausage making

Starter cultures are freeze-dried bacteria that you use when making dry sausages such as chorizo, fuet, salami, pepperoni and numerous others dry sausages. They provide safety by acidifying your sausage, and give the typical ripened flavor. provides a wide range of cultures for different types of sausages, ranging from fast pepperonis to slow matured Italian salami's as well as spreadable sausages.

You always combine them with curing salts (nitrite and/or nitrate) and dextrose .

Please read up on the safety aspects of making dried sausages. It is not difficult, but just messing around a bit is not without risk. 

Some literature on the topic:

  • Anderson, W.R. (2010) - Mastering the Craft of Making Sausages
  • Feihner, G. (2016) - Salami, Practical Science and Processing technology
  • Kutas, R. (2008) - Great Sausage Recipes and Meat Curing 
  • Marianski, S. & Marianski, A. (2009) - The Art of Making Fermented Sausages 
  • Marianski, S. & Marianski, A. (2010) - Home Production of Quality Meats and Sausages
  • Ruhlman, M. & Polcyn, B. (2005) - Charcuterie, the Craft of Salting, Smoking and Curing
  • Ruhlman, M. & Polcyn, B. (2012) – Salumi
  • Wateetons, M. (2018) - Worstbijbel (dutch)

Concerning the delivery of bacterial meat starters 

All orders containing meat startercultures will be sent in a foam envelope with an added icepack. All cooled packages will be sent on mondays to ensure the fastest delivery. Keep all meat startercultures in the freezer. Short periods outside of the freezer will not influence the quality.  

Please note that the longer the meat startercultures are out of the freezer (e.g. in transit), the more the shelf-life will go down. To what extent is not clear. Some starters do not specify this at all, some mention that 'short interruptions of the cooling cycle will not influence the quality' others state a shelf-life of between 12 days and 6 weeks at room temperature. In the freezer however, most starters have a shelf-life of at least between 12-18 months (and many have reported successfully using starters way after that). Given the minimum shelf life of 12 days without cooling, and them being sent with an icepack to somewhere in Europe within 3 days one could expect a remaining shelflife of at least 10 more months in the freezer. Please note that this is an estimate, not empirical science.

If you order bacterial meat starters to be sent to other countries than The Netherlands, you take full responsibility for the possible loss of  quality during transit. 

Molds, casings and starters for dairy and beans
No worries, the shelf-life of these products will not be significantly influenced by the transit. 

Expected delivery time by country as stated by carrier PostNL

If your country is not on the list, please contact us.

Belgium 2-3 workdays

France 2-3 workdays

Great Britain 2-3 workdays

Sweden 2-3 workdays

Switzerland 2-3 workdays

Germany 2-4 workdays

Poland 2-4 workdays

Czech Republic 2-4 workdays

Slovakia 2-4 workdays

Spain 2-4 workdays

Denmark 3-4 workdays

Norway 2-5 workdays

Italy 2-5 workdays


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