BACTOFERM M-EK-4 - (SAUSAGE MOULD)
Meat culture to make moulded dried sausages with a white/cream color (like boudin blanc). This is a single strain culture containing spores of Penicillium nalgiovense in a convenient freeze-dried form. Particularly recommended for the production of traditional sausages dried at low temperature and/or low humidity.
Ingredients: Penicillium nalgiovense.
Availability:
Usually ships within 1 business days.
Product is non-perishable and can ship via Ground service.