Making Salami and Chorizo Using Starter Cultures


Have you ever wanted to make your own salami and fermented sausage? Well, using a starter culture can be the answer to achieving a realistic, tasty and importantly, safe product.

 

We make an authentic chorizo sausage that can either be eaten raw or cooked. When I say raw, I do of course mean once fermented and air dried.



The fermenting process is an important safety step as the culture which is introduced into the sausage mix starts to work immediately by feeding on the added glucose, multiplying tp out-compete other harmful bacterial that could cause food poisoning or spoilage. One advantage of using a starter culture is this sausage has a really authentic tangy flavour and develops a deep red colour.
If you'd like to know more about fermented sausage or starter cultures why not get in touch.


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