Dried, cured meats, such as Jamón Serrano and Prosciutto di Parma (based on whole muscles) or dried sausages, such as the Spanish fuet or chorizo sarta, (based on the ancient technologies of salting, curing, and drying), rely on chemical and slow-aging processes and endogenous enzyme activity to create delicious meat products.
Meat cultures primarily offer color, color stability and flavor development, and our range includes:
- BACTOFERM® C-P-77—color formation and stability
- BACTOFERM® SM-75—color formation, stability and flavor creation