Sacco Salami White Mould Culture Size:For 75 Kg Meat aged for around 21

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

The 110W electric motor ensures high power and great reliability

providing real-time feedback during the packaging cycle

Carbon filtration

Sacco Salami White Mould Culture Size:For 75 Kg Meat aged for around 21Product 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