Many dry-cured products go through a fermenting stage where the pH of the meat drops to a level where bacteria are unable to survive. There are 2 types of fermentation processes: high-temperature fermentation (fast) and cold fermentation (slow). VolpiĀ® exclusively uses these methods to achieve necessary pH drops without sacrificing product quality. Fermenting meats at a higher temperature allow the product to meet regulatory guidelines at a faster pace but causes a sour flavor to develop. Crafting products using cold fermentation methods requires extra time but results in higher quality, more flavorful product.