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6 products

  • Bactoferm_T-SPX

    Bactoferm T-SPX

    114 total reviews

    Regular price $28.99
    Sale price $28.99 Regular price
  • Bactoferm_-_Flavor_of_Italy

    Bactoferm - Flavor of Italy

    41 total reviews

    Regular price $49.99
    Sale price $49.99 Regular price
  • Bactoferm_Mold-600

    Bactoferm Mold-600

    134 total reviews

    Regular price $25.99
    Sale price $25.99 Regular price
  • Bactoferm_F-RM-52

    Bactoferm F-RM-52

    112 total reviews

    Regular price $23.99
    Sale price $23.99 Regular price
  • Manufacturing of TSM sausage stuffer

    Built for Makers Who Expect More ⚡

    Upgrade to American-made sausage equipment designed for performance, durability, and results you can trust.

  • SafePro_F-LC

    Bactoferm SafePro F-LC

    39 total reviews

    Regular price $23.99
    Sale price $23.99 Regular price
  • Bactoferm_LHP_Dry

    Bactoferm LHP Dry

    16 total reviews

    Regular price $35.99
    Sale price $35.99 Regular price

Bactoferm starter cultures for fermented and dry-cured sausage — salami, soppressata, chorizo, pepperoni, and saucisson. Each one is a measured blend of lactic acid bacteria that drops the pH of your meat predictably, which is what makes a raw fermented sausage both safe and tangy.

Without a culture, you're relying on whatever bacteria happen to be present. With one, you control the speed of the drop, the final pH, and the flavor that comes with it. The difference between cultures is mostly how fast they work and at what temperature — which is what the table below is for.

Which Bactoferm culture do I need?

Culture Fermentation temp Use it for
T-SPX 64–75°F Traditional slow-fermented dry salami. The classic choice for long-aged, mild-tang European style.
SafePro F-LC Medium acidification Southern Italian salami. Also carries bioprotective cultures for extra safety margin.
F-RM-52 72–90°F Fast-fermented products where you want a quicker, tangier result.
Flavor of Italy Fast ferment Pepperoni and American-style salami.
LHP Dry 80–100°F Extra-fast fermentation at warm temperatures. The quickest drop we carry.
Mold-600 Surface application Not a fermentation culture — this is the white bloom mold you spray on the outside of a hanging salami.

 

A rule of thumb: slower fermentation at lower temperature gives more complex, less sour flavor and suits long-aged whole salami. Faster fermentation at higher temperature gives a sharper tang and gets you to a safe pH quicker, which suits smaller-diameter and semi-dry products. If you're making your first salami, T-SPX at the low end of its range is the forgiving place to start.

Still not sure? Our guide to which Bactoferm culture to use by sausage type walks through it recipe by recipe — soppressata, pepperoni, saucisson sec and more.

Don't want to ferment at all? Encapsulated citric acid gives summer sausage and snack sticks the tangy bite of a fermented product without a fermentation step. It's not a substitute for culture in a true dry-cured salami, but for cooked and semi-dry sausage it does the job.

Cultures work alongside the rest of your curing program. See our curing ingredients for cure, salt, and binders; our fermenting equipment for chambers and controllers; and fibrous casings or collagen casings for stuffing.


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