Sacco Salami White Mould Culture

Product 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 Nalgiovense, a mould that makes the white fluffiness we associated with salami. Spores of mould are applied to the surface of the salami right after the meat has been fermented. The fungus rapidly colonizes the surface and prevents contaminating moulds from growing and spoiling the salami.

Sacco cultures are designed for use in various meat products, including fermented sausages and cured whole muscles. As these are raw meat products, some natural variation in indigenous bacteria will always be present in the meat matrix.

Compatible with
Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.
We have Gel ice packs for mailing frozen products and Ice pack for mailing frozen products