Sausages represent a specific group of meat products, which are in the technological process of production, not subjected to heat treatment.
These additives ensure and speed up the growth of useful microflora in the maturing process and stimulate correct dehydration in the finished product.
Dry sausages are dependent on technological equipment and production conditions can be produced in a classical (traditional) way, subject to a further process of fermentation and aging (3 to 6 weeks or more, depending on the type and diameter of casing) or the process of rapid fermentation, with agents that speed up fermentation processes.

MIOLONG
Addition to traditional sausages and salamis
Dosage: 0,8 - 1,0% | 25 kg

MIOLONG GDL
Addition of Fermented sausages and salami
Dosage: 0,7 - 1,0% | 25 kg

MIOLONG S
Additive for the production of dry sausages and salami in the use of starter cultures
Dosage: 0.5% | 25 kg