The Sausage Maker Flavor of Italy (Pediococcus Acidilactici, Lactobacillus Sakei, Staphylococcus Carnosus) - 1.76 Ounce (Pack of 1)

The Sausage Maker Flavor of Italy (Pediococcus Acidilactici, Lactobacillus Sakei, Staphylococcus Carnosus) - 1.76 Ounce (Pack of 1)

Q: Can you use this instead of bactoferm t-spx

I have substituted Flavor of Italy with other cultures . Important to follow each cultures grams vs weight of meat ratio which will most likely be different than current recipe . 2 Guys and Cooler (you tube ) have great video on Flavor of Italy recommend watching . Their website has great recipe to follow .

Q: Must be always freezed? i'm traveling to us, can i buy it fly back to my country?

I believe you’re fine. It’s not shipped frozen or insulated and it holds up well. So a flight of even several hours should be ok.

Q: The pic is an out of date package. Is that what I can expect?

No. You will receive a batch with (typically) at least 6 months. But frozen they can last much longer

Q: Do we need to use pink salt for curing also with this product.?

Yes. Cure #1 if less than 30 days or Cure #2 if going over 30 days.

Product ID: 159652398

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Details

Brand
The Sausage
Flavor
Listeria
Unit Count
4.0 Ounce
Item Weight
0.2 Pounds
Item dimensions L x W x H
5.25 x 4.5 x
Age Range (Description)
Adult

🥩Up to 440 lbs salami batch

🧊Freezer storage at <2°F

🧬3-strain probiotic blend

Frequently Bought Together

The Sausage Maker- Flavor of Italy (Pediococcus Acidilactici, Lactobacillus Sakei, Staphylococcus Carnosus)

The Sausage Maker - Bactoferm T-SPX

The Sausage Maker - Powdered Dextrose, 1 lb. 8 oz.

Description

🥩 Elevate your charcuterie game with Italy’s secret culture blend!

FREEZER FRESHNESS - Store frozen below 2°F to maintain peak culture potency and consistent results every time.
BULK BATCH FRIENDLY - One 50g packet expertly cultures up to 440 lbs of salami—scale your production with confidence.
BIO PROTECTION BOOST - Harness natural antagonistic power against Listeria for safer, premium-quality cured meats.
MEDITERRANEAN MASTERY - Infuse your sausages with authentic, rich Mediterranean flavor that sets your craft apart.
FAST FERMENTATION FORMULA - Accelerate your sausage aging process without compromising depth or complexity of flavor.

The Sausage Maker Flavor of Italy is a 50g starter culture blend containing Pediococcus Acidilactici, Lactobacillus Sakei, and Staphylococcus Carnosus. Designed for fast-fermented sausages like pepperoni and American-style salami, it enhances flavor with a distinctive Mediterranean profile while providing bio-protection against Listeria. Ideal for batches up to 440 lbs, it requires freezer storage below 2°F to maintain efficacy.

Have a Question? See What Others Asked

Can you use this instead of bactoferm t-spx

Must be always freezed? i'm traveling to us, can i buy it fly back to my country?

The pic is an out of date package. Is that what I can expect?

Do we need to use pink salt for curing also with this product.?

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