Charcuterie Starter Cultures

Toronto Food Lab and it’s parent company have teamed up with a company from Spain who has isolated certain strains of starter cultures used in charcuterie. This to me is just truly exciting news. I’ve played around with charcuterie before, but this just brings it to a whole different level. I understand that people have already been using starter cultures. This time though, I get to work with a company that PRODUCES the cultures. Imagine the potential…mixing different cultures to cause different flavours from fermentation. 

Currently all their products are listed in Spanish. Once we’ve translated them and understand what strains they are (be it from the salami, for chorizo, or even jamon iberico), we will start selling them through the website. 

I had a go at some of them and decided to make some sausages just to see for myself what would happen. Some are the control (no cultures added), some with our vinegar food seasoning, and one with the culture. 

Let’s see how they look in a few weeks! 

Nothing like having access to a wine cellar for ageing. 

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About torontofoodlab

Chef of Toronto Food Lab, a GPI division. View all posts by torontofoodlab

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