Starter Culture VBL97

Lyocarni VBL-97 by Sacco is a reliable starter culture used in the fermentation of traditional dry cured meats such as salami, pepperoni, and other smallgoods. Designed to ensure consistent results, it promotes safe and controlled fermentation by quickly lowering pH and enhancing flavour development. This 20g pack is ideal for home or small-batch producers and is suitable for up to 100kg of meat.

Usage: Dissolve the culture in clean, non-chlorinated water (preferably distilled or boiled and cooled) before mixing it evenly into your meat blend. Always follow your recipe's guidelines for fermentation temperature and time.

A must-have for anyone wanting to achieve authentic flavour and safety in their dry cured sausages.

Storage: Starter culture is shipped ambient, once it arrives it must be stored in the freezer at -18°C for best shelf life. If freezing is not possible, store refrigerated at 4°C and use as soon as possible after opening.