Bactoferm F-SC-111 starter culture is recommended for the production of medium / fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages.
Also ideal culture for raw ham production for microbiological stabilisation, colour & flavour formation, e.g. in all types of hams, coppa, bresaola, pancetta etc. (Bactoferm Meat Manual vol. 3)
Taxonomy: Staphylococcus carnosus, Lactobacillus sakei
25 g culture for 150 kg meat
NOTE: For a small patch of meat e.g. under 25 kg, use a quarter, but mix well so that the culture and fillers are evenly distributed, keep the remainder in the freezer for next time.
Wholesale minimum 50 Bactoferm sachets, contact us for pricing