BactoFlavor® ScarLet – Color & Flavor Culture for Dry-Cured Whole Muscle 10

BactoFlavor® ScarLet – Color & Flavor Culture for Dry-Cured Whole Muscle 10Weve been getting a ton of questions about when the Pantry would have a whole muscle starter culture back in stock. Its hereand its the one weve been waiting for. ScarLet is a maturation culture built for high salt, low temperature curing that helps deliver faster, more uniform cured color, better color stability, and a cleaner, more matured cured flavor without adding unwanted tang. Weve outlined the key benefits belowtake a minute to read through

great tenderness

For a lighter color boost

This is our custom hoodie that has been screen printed onto Next Level Apparel 80/20 (cotton/polyester) hoodies

netting strength decreases as the stitch number increases

Other large-format salumi and specialty chubs where you want a unique presentation and substantial weight per piece

While it may seem counterintuitive

and contains many pricking needles for faster

80 of meat paste / sausage mix (varies slightly with stuffing pressure and final diameter)

Origin: Calabria

After fermentation

DOES NOT CONTAIN CURING SALT

The Craft Butchers’ Pantry Weight Loss Tracking Product Tag hangs directly on your salami or whole muscle so you can record weights