---
product_id: 159652398
title: "The Sausage Maker Flavor of Italy (Pediococcus Acidilactici, Lactobacillus Sakei, Staphylococcus Carnosus) - 1.76 Ounce (Pack of 1)"
brand: "the sausage maker"
price: "18845 kr"
currency: ISK
in_stock: true
url: https://www.desertcart.is/products/159652398-the-sausage-maker-flavor-of-italy-pediococcus-acidilactici-lactobacillus-sakei
store_origin: IS
region: Iceland
---

# Up to 440 lbs salami batch Freezer storage at <2°F 3-strain probiotic blend The Sausage Maker Flavor of Italy (Pediococcus Acidilactici, Lactobacillus Sakei, Staphylococcus Carnosus) - 1.76 Ounce (Pack of 1)

**Brand:** the sausage maker
**Price:** 18845 kr
**Availability:** ✅ In Stock

## Summary

> 🥩 Elevate your charcuterie game with Italy’s secret culture blend!

## Quick Answers

- **What is this?** The Sausage Maker Flavor of Italy (Pediococcus Acidilactici, Lactobacillus Sakei, Staphylococcus Carnosus) - 1.76 Ounce (Pack of 1) by the sausage maker
- **How much does it cost?** 18845 kr with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.is](https://www.desertcart.is/products/159652398-the-sausage-maker-flavor-of-italy-pediococcus-acidilactici-lactobacillus-sakei)

## Best For

- the sausage maker enthusiasts

## Why This Product

- Trusted the sausage maker brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Freezer Freshness:** Store frozen below 2°F to maintain peak culture potency and consistent results every time.
- • **Bulk Batch Friendly:** One 50g packet expertly cultures up to 440 lbs of salami—scale your production with confidence.
- • **Bio-Protection Boost:** Harness natural antagonistic power against Listeria for safer, premium-quality cured meats.
- • **Mediterranean Mastery:** Infuse your sausages with authentic, rich Mediterranean flavor that sets your craft apart.
- • **Fast Fermentation Formula:** Accelerate your sausage aging process without compromising depth or complexity of flavor.

## Overview

The Sausage Maker Flavor of Italy is a 50g starter culture blend containing Pediococcus Acidilactici, Lactobacillus Sakei, and Staphylococcus Carnosus. Designed for fast-fermented sausages like pepperoni and American-style salami, it enhances flavor with a distinctive Mediterranean profile while providing bio-protection against Listeria. Ideal for batches up to 440 lbs, it requires freezer storage below 2°F to maintain efficacy.

## Description

The Sausage Maker Flavor of Italy (Pediococcus Acidilactici, Lactobacillus Sakei, Staphylococcus Carnosus) - 1.76 Ounce (Pack of 1)

## Features

- Flavor of Italy is a new culture blend that is used extensively in the European market for enhancing the quality of the finished product while increasing its bio-protection
- Has a distinctive Mediterranean flavor and antagonistic properties against Listeria
- Usage: for up to 440 lbs. of Salami
- Storage: In Freezer (<2°F)
- Net Weight: 50g (per packet)

## Product Details

- **Brand:** The Sausage Maker
- **Flavor:** Listeria,Salami
- **Unit Count:** 4.0 Ounce
- **Item Weight:** 3.2 ounces
- **Item dimensions L x W x H:** 5.25 x 4.5 x 0.12 inches
- **Age Range (Description):** Adult
- **Package Information:** Bag
- **Number of Items:** 1
- **UPC:** 015913113167
- **Manufacturer:** CHR Hansen

## Images

![The Sausage Maker Flavor of Italy (Pediococcus Acidilactici, Lactobacillus Sakei, Staphylococcus Carnosus) - 1.76 Ounce (Pack of 1) - Image 1](https://m.media-amazon.com/images/I/61TiSBRg8FL.jpg)

## Questions & Answers

**Q: Can you use this instead of bactoferm t-spx**
A: I have substituted Flavor of Italy with other cultures . Important to follow each cultures grams vs weight of meat ratio which will
most likely be different than current recipe .  2 Guys and Cooler (you tube ) have great video on Flavor of Italy recommend watching . Their website has great recipe to follow .

**Q: Must be always freezed? i'm traveling to us, can i buy it fly back to my country?**
A: I believe you’re fine.  It’s not shipped frozen or insulated and it holds up well.  So a flight of even several hours should be ok.

**Q: The pic is an out of date package. Is that what I can expect?**
A: No.  You will receive a batch with (typically) at least 6 months.  But frozen they can last much longer

**Q: Do we need to use pink salt for curing also with this product.?**
A: Yes. Cure #1 if less than 30 days or Cure #2 if going over 30 days.

## Frequently Bought Together

- The Sausage Maker- Flavor of Italy (Pediococcus Acidilactici, Lactobacillus Sakei, Staphylococcus Carnosus)
- The Sausage Maker - Bactoferm T-SPX
- The Sausage Maker - Powdered Dextrose, 1 lb. 8 oz.

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**Shop now:** [https://www.desertcart.is/products/159652398-the-sausage-maker-flavor-of-italy-pediococcus-acidilactici-lactobacillus-sakei](https://www.desertcart.is/products/159652398-the-sausage-maker-flavor-of-italy-pediococcus-acidilactici-lactobacillus-sakei)

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*Product available on Desertcart Iceland*
*Store origin: IS*
*Last updated: 2026-01-24*