Bactoferm T-SPX Meat Culture

• Best for slow-fermented, mild-flavored chorizo
• Ideal for traditional Spanish chorizo
• Works at low temperatures (20-24°C / 68-75°F)

Starter cultures such as this one are used to convert the sugar into lactic acid in fermented sausages eg Salamis, and other types that require the process of fermentation.  This starter culture is used to balance the PH level and for controlling the growth of friendly bacteria and speed up the fermentation process. 

The Bactoferm T-SPX Meat Culture 25g must be stored in the freezer and ideally kept at -17deg C. once received (18 months life frozen) and if kept defrosted must be used within approximately between 7 - 10 days.