With high humidity and optimum temperature, the culture is fast-growing and produces a dense, short white surface coverage typical of traditional French charcuterie. Best For – Molded dried sausages, salami, soppressata, charcuterie.
El Entrañazo
With high humidity and optimum temperature, the culture is fast-growing and produces a dense, short white surface coverage typical of traditional French charcuterie. Best For – Molded dried sausages, salami, soppressata, charcuterie.