Starter Culture VBM02

Sacco Lyocarni VBM-02 Starter Culture – 20g (Treats up to 100kg of Meat)
Lyocarni VBM-02 by Sacco is a specially formulated starter culture designed for slow-fermented, traditional-style dry cured sausages. Ideal for home curing projects like salami or cacciatore, this blend produces a mild acidification, allowing for longer fermentation and deeper flavour development—perfect for classic European-style smallgoods.

Usage: 20 g culture per 100 kg meat should be sprinkled directly into the meat or added as a solution. A solution may be prepared by dispersing the culture into approx. 200 ml of cold tap water (without chlorine) before applied to the meat. The
solution should be used within a couple of hours. 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.