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Title: 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
Canonical URL: https://wefunder.com/feed/226149
Published at: 2025-12-01 17:42:14 UTC
Updated at: 2025-12-02 19:16:07 UTC

Content summary:
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Key claims:
- Title: 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 | citation: https://wefunder.com/feed/226149#claim-feed-item-title
- Published at: 2025-12-01 17:42:14 UTC | citation: https://wefunder.com/feed/226149#claim-feed-item-published-at

Author: George Turkette
Subject: Turchetti's Salumeria
Entity ID: wefunder:feed_item:226149