Types of meat maturing and recommended machinery

Dry aging involves exposing raw meat to the air in a controlled environment, where temperature and humidity are precisely regulated. The duration of dry maturing varies according to the type of meat and personal preferences, but can last from several days to several weeks. The dry aging cabinet allows to establish all these parameters in order to guarantee an environment suitable for the maturing of the raw material.

The wet meat aging, instead, involves the immersion of raw meat in a solution of water and salt or other ingredients, such as vinegar or wine. This process helps to breakage muscle fibers and soften it. In this type of preparation it takes a few hours in the maturing cells to obtain excellent results. 

Food storage equipment can also be useful together with refrigerated equipment.


Dry agingcells for cold cuts: what are the necessary machinery

To fully enjoy the aroma and characteristics of the cold cuts, having a cell in which to store the cold cuts makes the difference because, during the "aging", the cold cuts undergo important biochemical and microbiological transformations. The main characters of appetizers, cold dishes and convivial moments, cold cuts should be left to dry slowly in a controlled environment, where temperature, humidity and ventilation are precisely regulated. 


Preservation and maturing of cold cuts

The length of maturation of hams, salami and other cold cuts varies depending on the type of cold cut and the preferences of the producer. Depending on the product and its characteristics, the minimum maturation lasts a few weeks, up to reach over a year. During this process it is important to maintain a clean and hygienic environment, control temperature, humidity and adjust ventilation to ensure that the cold cuts mature properly.

Choosing the most suitable dry ager machine for cold cuts, treated in detail and able to comply with the most stringent rules in terms of food hygiene and safety, allows you to offer customers aromatic and tasty local excellence.


Professional cheese seasoning 

The aging of cheese is a fundamental process to obtain a high quality product, in which it develops its unmistakable goodness. The maturing of the cheese involves slowly maturing them in a controlled environment, where temperature, humidity and ventilation are established and maintained in a constant manner to ensure biochemical and microbiological transformations.


Stages of cheese aging

During the first stages of maturation, the cheese undergoes a dehydration that helps to preserve them. 

Subsequently, the natural enzymes present in the cheese begin to separate proteins and fats, thus creating the characteristic aromas and flavors of cheeses. Moreover, during maturing, the characteristic mold veins develop which make some types of cheese so appreciated.

The aging of cheese is a process that requires time, competence and attention to detail in order to obtain a high quality product that is tasty and safe to consume.