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, salame, cacciatore, sobrasata or 'nduja.
- Full traditional Southern European flavor
- Make sausages like they do in Italy and Spain
- Fermentation at room temperature, no heating needed
- dosage: 0,25-0,5 grams per kilogram
- fermentation: approximately 72 hours @ 20 °C
- expected pH: <5.3