Dry Aging a Bone-in ribeye or Short loin using DryAgePro requires extra care for the bones not to puncture the dry bag. The use of boneguard is advised and special care in handling beef sealed in dry aging bags is required. DryAgePro dry aging bags make dry aging in-house very simple, flexible and...
Join our Newsletter to recieve product specials, latest news, and much more. Your email is private and will never be shared.
Join our Newsletter
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.
