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Having reviewed the recipe for Soppressata di Calabria by Len Poli, I purchased the goods required to make it from Sausage Making on Line. The box of starter culture provided is manufactured by Caldwell's and indicates that is a starter culture for fresh vegetables. Can someone confirm that I have the correct product ? Somehow it just don't seem right. A recommendation good book for the beginner sausage maker would help too.

Welcome to the forum Old Tom. That doesn't sound like a standard sausage culture to me. Where are you located? Do you have a good plan for fermentation and drying the sopressata? Technique is more important than ingredients for salami. The best book in my opinion is Home Production of Quality Meats and Sausages by Stanley and Adam Marianski.

Most veg cultures are lactic acid based, which are also used for meats, so you should be ok. Check that the stuff you have is lactic acid, but I'm 99% sure it is.