I used this Texel culture....first time. They say it helps with colour stabilisation, conversion of nitrates to nitrites and flavour development. Towards the end of the hanging stage I could still detect a wiff of "culture", you know yeast-like smell. Wasn't happy with it. A few days of rest in vacpac...and you can only smell well cured meat. Never had this deep slightly sweet cured meat aroma in my dried meats. Something close to what you smell in a fresh cut 18 months old prosciutto.
Pancetta coming soon.