Description
Product Overview
Meat Starter Culture for Dry-Cured Meats is designed to support the fermentation process in traditional cured products and help deliver consistent flavor, aroma, and quality. It is suitable for a variety of applications, including sausages, salamis, cured fillets, and fish.
Key Benefits
- Supports natural fermentation in dry-cured products
- Helps achieve consistent taste and aroma
- Suitable for multiple cured meat applications
- Easy to use in small-batch or regular production
- Clean formulation without unnecessary additives
Applications
This starter culture is suitable for:
- Sausages
- Salamis
- Dry-cured fillets
- Fish
- Other dry-cured meat products
Starter Culture Strains
Contains carefully selected strains of:
- Staphylococcus carnosus
- Pediococcus pentosaceus
- Pediococcus acidilactici
Product Features
- Additive-free
- Preservative-free
- GMO-free
- Gluten-free
- Allergen-free
Usage
Use one sachet for up to 10 kg of fresh meat. Suitable for all types of dry-cured meat products. Follow your standard preparation and curing process for best results.
Product Details
- Product Name: Meat Starter Culture for Dry-Cured Meats
- Application: Up to 10 kg of fresh meat per sachet
- Net Weight: 2 g per sachet
- Use: For dry-cured meat and fish products
Storage
Keep sealed in the original packaging in a dry place.
Recommended storage temperature: -18°C to +6°C.
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