Our passion and commitment is to provide a safe, flexible in-house method of creating dynamically-flavored meats that drive inspiration and build a stronger business—yours. Chefs, butchers and food distributors are reinventing beef, lamb, pork,...
DryAgePro ideas: Making Duck Prosciutto is easy and convenient with DryAgePro. The entire process takes 2-3 weeks and the product is a luxury speciality item that demands upscale premium price.
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DryAgePro dry aging bags can be used to produce dry cured meats such as proscuitto, capicola, bresaola, pancetta, guanciale.
Why dry age beef?
“Vacuum packaged aging of beef typically implies ‘wet-aging.’ With much greater than normal moisture permeability, the vacuum packaged bags in this
DryAgePro technology can be successfully applied to Specialty Dry Cured Meats such as Pancetta, Bresaola, Coppa/Capicola and Boneless prosciuttini (fiocco an
DryAgePro ideas: Making Duck Prosciutto is easy and convenient with DryAgePro.
