The tradition puts on our tables a rich range of dry cured meat, minced or anatomical whole products: salami, ham, bacon, bresaola. These products represent our territories all over the world.
Natural microbial food cultures work by inhibiting unwanted contaminants to prevent food spoilage and enhance food safety.
Our solutions
STARTERS
Our specific starter cultures are suitable for dry fermented sausages produced by traditional or rapid
fermentation. Their action helps to achieve the desired
structure, control the pH drop and give the product a
pleasant aromatic taste, color and taste.
STAPHYLOCOCCI
Selected crops strains able to prevent oxidation and the
consequent rancidity. They develop a balanced and characteristic aromatic
bouquet and help fixing the color and obtaining a good
finished product.
MOLDS
Our starters inhibit growth of undesired native molds, yeasts and bacteria and developing uniform plumage on the finished product even in environments with suboptimal temperatures and humidity.
