Produce Dry Cured Meats with DryAgePro

DryAgePro technology can be successfully applied to Specialty Dry Cured Meats such as Pancetta, Bresaola, Coppa/Capicola and Boneless prosciuttini (fiocco and culatello). The DryAgePro material releases moisture and allows oxygen to permeate - both are necessary for successful dry cured meat drying. Drying can be done in ordinary coolers. Mold and other forms of containation do not penetrate the material and stay out of the bag. Small processors and restaurants with in-house charcuterie programs utilize DryAgePro for flexibility, safety and affordabilty.