Bacterial cultures for seasoned sausages - 2g for 10kg

Bacterial cultures for seasoned sausages - 2g for 10kg

A culture of ripening bacteria for sausages that allows you to quickly and safely ripen home-made sausages such as chorizo or salami.

Bacterial cultures will also protect the sausages from the development of harmful bacteria and give them their characteristic taste and aroma.

A package (2g) is enough for 10kg of meat.

Perfectly selected bacterial cultures allow to ripen sausages at home quickly and, most importantly, safely in 10-14 days.

Ingredients: Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus curvatus, Lactobacillus sakei

Store at temperatures: ≤ 17°C