Menu Ideas

Dry Aging and Dry Curing Menu Ideas

DryAgePro provides the unique competitive edge every restaurant and butcher needs to differentiate and gain customer loyalty. Be a culinary trend setter with signature charcuterie, sausage and unique dry-aged menu options.

One of the hottest menu trends today is shared and small plates. This allows customers to create their own combination of several small appetizers. And customers are willing to pay more for unique and distinctive flavors. Dry age and dry cured meats are perfect for shared and small plate menu items.

• Italian or Spanish Cured Meat Small Plates
• Dry Aged Bison Cowboy Steak
• Dry Aged Lamb Rib Chops
• Sausage Bites
• Bruschetta with Prosciutto and Mozzarella
• Locally-sourced Duck or Goose Prosciutto
• Artisan Salumi
• Hand-crafted Charcuterie
• Pancetta-wrapped Asparagus
• Dry Aged Elk Steak
• Mediterranean Goat Burger

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• Dry Curing Process
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