Description
Fermented, cured sausage with complex microbial ecology.
Technical
Lactobacillus spp. convert sugars to lactic acid (C₃H₆O₃), lowering pH to 4.5-5.3. Staphylococcus xylosus and Debaryomyces hansenii develop surface molds during drying. Nitrate reductase from coagulase-negative staphylococci converts NaNO₃ → NO₂ for color fixation.
Culinary Significance
Provides concentrated umami and fat delivery system, often used as flavor amplifier in cooked dishes or standalone charcuterie.
Science
Primary Reaction
Glycolysis → Lactic Acid Fermentation
Parameters
Temperature
20°C optimal
15°C to 24°C range
Time
6-8 weeks
3 weeks – 12 months
Equipment
Fermentation chamberHygrometerpH meterNatural hog casings