Every batch of our salami goes through a full 72 hour fermentation. During that time, live cultures slowly convert natural sugars into lactic acid, lowering the pH in a controlled way and building deep flavor. Most industrial producers skip this biological process and use a fast acid treatment that forces the same pH change | Turchetti's Meats
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Published at: 2025-12-01 17:42:14 UTC
Subject: Turchetti's Salumeria
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