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The Sausage Maker Bactoferm F-RM-52 is a specialized fermentation culture designed to enhance the flavor profile of medium-diameter salamis and dry sausages. By combining Lactobacillus sakei and Staphylococcus carnosus, it promotes lactic acid buildup for a distinct, robust, and slightly sour taste. Each 25g packet is effective for fermenting up to 100kg (220lbs) of meat, with easy-to-follow instructions for 10lb increments. Store in the freezer for optimal freshness.
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