NEW: MIR cultures for cured meat

Spring 2023.

Important news from our lab: first functional blends to be used in the production of cured meats, both fresh and seasoned, have been developed by our technologists.

MIR SAUSAGE, for fresh sausages
(blend of Lactobacillus Plantarum, Lactobacillus curvatus, Staphylococcus xylosus, Staphylococcus carnosus, Staphylococcus vitulinus)

MIR S.S.M (seasoned sausage mix), for dry cured sausage
(Lactobacillus curvatus, Lactobacillus sakei, Staphylococcus xylosus, Staphylococcus carnosus, Staphylococcus vitulinus)

MIR SALAMI, for the production of salami, such as Milano or Felino
(Lactobacillus Sakei, Lactobacillus curvatus, Staphylococcus xylosus, Staphylococcus carnosus, Staphylococcus vitulinus)

MIR B.P.S., for the production of the long seasoned cold cuts, such as bacon, speck, pancetta…
(Lactobacillus curvatus, Staphylococcus xylosus, Staphylococcus carnosus, Staphylococcus vitulinus)

Photo by Steven Weeks on Unsplash

NEW: MIR cultures for cured meat

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