Sacco Salami White Mould Culture Size:For 75 Kg guaranteeing professional results with a

guaranteeing professional results with a far superior taste and texture

Sold / price per metre Ht135cm

flavour stability

Muntons Connoisseurs beer kits give beers of even better quality

Meat aged for around 21 days will develop a depth of flavour and texture that will improve it dramatically

Sacco Salami White Mould Culture Size:For 75 Kg guaranteeing professional results with aProduct overview This White Mould Culture, also known as Penicillium Nalgiovense, is used for the maturation of certain fermented salami varieties and ham. In this process, it protects the meat from colonization by other moulds and bacteria. The family of Penicillium species are moulds that colonize the surfaces of cheeses, salami, and other naturally aged fermented foods. In case of Salami, the fungus that most commonly colonizes it is Penicillium