Cured Meat

The production of Cured meat has never been simpler. Working with our partners at Lallemand we have a wide selection of cultures and surface protections allowing for a customizable flavor and texture profile, suiting your induvial needs.

No acidification, colour and flavour enhancement

Product Strains
C100 Staph. carnosus L+/-
X100 Staph. xylosus L+

No acidification, colour protection, cold applications

Product Strains
MDL172 Staph. xylosus L+ LC lactis L+ LB plantarum L+ Pedio. pentosaceus L

Slow acidification, colour and flavour enhancement

Product Strains
L55 Staph. xylosus L LB plantarum L+
C82 Staph. xylosus L LB plantarum L+
MPX Staph. xylosus L Pedio. pentosaceus L
S442 Staph. xylosus L Staph. carnosus L+/- LB sakei L+ LB plantarum L+

Medium acidification, colour and flavour enhancement

Product Strains
CAX 28 Staph. xylosus L+ Staph. carnosus L+/- LB sakei L
S55 Staph. xylosus L+ LB sakei L+ LB plantarum L+
GY2 Staph. xylosus L+ Staph. carnosus L+/- LB sakei L
D306 Staph. xylosus L+ Staph. carnosus L+/- LB sakei L- Geotri. candidum L+
P 255 S Staph. xylosus L+ LB sakei L+ LB plantarum L+ Debary. hansenii L

Fast acidification, colour and flavour enhancement

Product Strains
PYMG2 Staph. xylosus L+ LB sakei L- LB plantarum L+
CXSP Staph. xylosus L+ Staph. carnosus L+/- LB sakei L+ LB plantarum L+ Pedio. pentosaceus L
CXUP Staph. xylosus L+ Staph. carnosus L+/- LB sakei L
CXAC3 Staph. xylosus L+ Staph. carnosus L+/- LB sakei L
UF4 Staph. xylosus L+ LB sakei L

Penicillium, flavour enhancement, surface protection

Product Strains
PV7-1 Penicillium chrysogenum
PS 521 Penicillium nalgiovensis
PC TN Penicillium candidum
PC PSM2 Penicillium candidum
PNC 110 Penicillium nalgiovensis Penicillium candidum

Dosages:

All of of cultures in this range are packaged in weight of product to inoculate format i.e. 100kg making them easy to use with no messy weighing out or rehydrating.

Got questions about cured meat cultures?

As with everything we do at JKM Foods Ltd, we aim to put you the producer first, because of this we know there’s never just one solution that’s going to fit everyone’s production method and style. New to cured meat production or using these styles of cultures? Fear not because if you have any questions drop us a message and we are more then happy to answer any questions you might have.

If you would like to call us:

Drop us a email:

For smaller amounts.

For smaller volumes and/or one off purchases sadly our sister site Cheese-Yogurt-Making. Will be bringing this product category to there online store shortly. Cheese-Yogurt-Making specializes in domestic and small scale commercial sales all dispatched with free UK delivery.