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,...
Holds approximately 6-8 lbs suitable for making rolled Pancetta, Capicola, Bresaola, Guanciale, Duck Prosciutto and other dry cured meat products.
This size is also suitable for small prime rib roast.
Contains 50 DryAgePro bags
Dimensions: 10" x 11" / 250 x 275mm
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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.
