Bactoferm® T-SPX – Traditional Slow Fermentation Starter Culture Pails - Natural Casings

Bactoferm® T-SPX – Traditional Slow Fermentation Starter Culture Pails - Natural CasingsTraditional European Flavor. Slow Fermentation. Exceptional Character. Bactoferm T SPX is one of the world's most respected starter cultures for producing authentic, slow fermented European style dry sausages. Developed by Chr. Hansen, T SPX has become the benchmark culture for traditional Italian salami, French saucisson, Spanish style cured sausages, and countless artisan fermented meats around the world. Unlike fast acidifying cultures designed for

and a cleaner

edible casing-like finish on the final item

European-style fermentation

Because these are a fixed 15" length

and butchers

5% max (hot

and similar projects where the pork + salt + time should be the headline

Why use a hog stomach instead of other casings

and anywhere you want real Calabrian heat with depth—not just “hot

This helps prevent the twine from loosening on the spool

Simple way to think about it

the legal maximum concentration is generally 700 ppm