Lallemand Specialty Cultures



Starter cultures for all possible applications around fermented and cured meats.

LALCULT® Carne delivers a reliable red color development, contributes to flavor formation of mild or acetic flavors, controls the pH (deep or higher), and provides an elastic texture or a strong “wooden” one.

LALCULT® Carne has the answer for all desired finished product profiles. Leading in the Mediterranean region, this product range is the best partner to improve the organoleptic profile of your product.

Dry fermented sausages


Fermented sausages at high temperature

Semi-fermented sausages

Fresh sausages

Fermented Poultry sausages/salamis

Dry meats

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