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Your cart is empty.Due to the limited shelf life outside of a freezer, we cannot ship this item outside of North America. Place Bactoferm into the freezer immediately upon delivery. Commonly used for slow/mild acidification. Perfect salami culture for southern European styles of sausage. Enhances the aromatic flavor and appearance of fermented and/or dried sausage. Also assists in the breaking down of Nitrate into Nitrite for more efficient curing. If using T-SPX for traditional method of drying (without fermentation) this culture will not provide food safety through lowering pH level, so a longer drying period is encouraged. Use for products needing at least one month's time for drying. Net Weight: 25g (per packet) Usage: 25g for 200kg (440 lbs.) Instructions for making 10 lb. increments included. Freeze Dried Culture. Storage: In Freezer (
Adam Geiger
2025-09-04 11:37:06
This product works like a charm for making my salami.
james
2025-08-21 17:29:23
Seems like it is working. We will see in a few weeks how the salami turns out.
Comin Seance
2025-07-02 14:18:30
Works as it should
nawick
2025-06-05 11:25:00
I have not made salami yet, but it wants a review, so I will say this is great.
Charles
2025-06-03 09:50:15
Good price,fast shipping, good product, what's there not to like.
Todd W.
2025-05-18 19:15:06
Love this company, they've everything I need to make excellent charcuterie at home.
Everton
2025-04-01 18:33:19
very good
raymond c.
2025-02-20 13:30:00
a good medium aging fermentation
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