There are many culture starters.... The specific bacteria, from different regions of the world, contribute to the unique taste from each region... The bacteria are necessary to perform certain chemical reaction within the meat... acidification being one... believe me when I say "I don't know squat" when it comes to fermenting meats"..... only what I read...
Reading up on fermenting bacteria, their descriptions will describe flavor profiles from the Mediterranean or Northern Europe etc...
You "may" have certain bacteria in your area that "might" allow for fermenting meats...
Each bacteria has specific temperatures it needs to ferment meat properly... Humidities are usually in the same range, although some bacteria require a very long time and a high humidity over a long time to allow them to develop their specific flavor....
Now, all that BS being said, if you are going to ferment 10 #'s of meat into a super salami, you probably have at least $30 invested in the meat... fermenting bacteria for that specific flavor will cost about $20-30 dollars..... and will probably be good for up to 500 #'s of meat...
My way of thinking, invest in the starter culture... have success from the get go and you will be a lot happier...
This is a "NEW" culture that I have... it seems very forgiving.... I have yet to use it...
http://www.butcherspantry.com/starter-cultures/bactoferm-b-lc-007
and a culture that protects the meat from BAD mold growth....
http://www.butcherspantry.com/starter-cultures/bactoferm-mold-600
The owner of "Craft Butcher's Pantry" is a member on this forum and has displayed some awesome meats... Evan M. Brady...
http://www.smokingmeatforums.com/u/97284/evan-m-brady