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Seasonings and compounds for fermented sausage flavour and maturation
Good fermented sausage is a matter of interplay.
Fermented sausage production is a complex interaction between microbiology, recipe and maturation conditions. During fermentation, pH, aroma, colour and texture change. Seasonings and starter cultures must therefore suit the desired maturation profile. Fast-ripened products have different requirements from slowly matured specialities. Compounds can combine several recipe ingredients in a balanced blend, simplifying dosing and supporting consistent production. The interaction between raw materials, climate and process remains crucial.
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Seasonings suited to short or long maturation periods
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Compounds combine selected recipe ingredients for easier dosing
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From traditional salami to individual fermented sausage specialities
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