Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”

► We determine the effect of the selected starter culture P200S34 and protease EPg222 on salchichón. ► We examine changes in the physico-chemical and sensory characteristics of salchichón. ► EPg222 may be of great interest to improve the sensory characteristics of products. ► Starter culture P200S34 is necessary to guarantee health safety and homogeneity.