Slow cultures

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


  • Full traditional Southern European flavor 
  • Make sausages like they do in Italy and Spain
  • Fermentation at room temperature, no heating needed

General instructions: 

  • dosage: 0,25-0,5 grams per kilogram
  • fermentation: approximately 72 hours @ 20 °C
  • expected pH: <5.3
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  • Van Hees - Primal SK soft
    Van Hees - Primal SK soft

    Slow working starter culture. Best suited for slow fermentation of Southern European or Northern european sausages.

    ∙ 25 grams suitable for 50 kg of meat
    ∙ Keep in the freezer, however, short disruptions of freezing will not…

    € 8,99
  • RAPS biostart plus
    RAPS biostart plus

    Because of the added yeasts, this slow-acting starter culture gives the characteristic Southern European flavor. Ideal for Southern European sausages and added flavor to your Northern European sausage. Slightly milder than the…

    € 12,99
  • Bactoferm T-SPX
    Bactoferm T-SPX

    Bactorferm 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).

    € 14,99
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