Pro Tips

DRY AGING 101

Dry Cured Chorizo

Dry Cured Chorizo

Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced with paprika, garlic and other old spices. In this version, we us...
Bresaola

Bresaola

A great charcuterie for beginners, Bresaola is an Italian air-dried beef, commonly made from lean eye of round, loin or venison. The round is rubbe...
sliced and cured capicola meat

Homemade Capicola

Capicola (also spelled Capocollo, Coppa, Ham-Capocollo) is a dry cured whole muscle meat typically made from the coppa muscle of pork. Located betw...
Dry Aged Beef: Why All the Hype?

Dry Aged Beef: Why All the Hype?

Dry aging hit the culinary scene hard in the last decade. Even though it was the way all beef was aged for hundreds of years, it fell out of style ...
Smoking & Dry Aging: A Match Made in Meat Heaven

Smoking & Dry Aging: A Match Made in Meat Heaven

If you're already familiar with the art of dry aging, you know that aging meat has a profound effect on flavor and texture. As meat ages, the flavo...
Dry Aged Steak - ROI Calculator

Dry Aged Steak - ROI Calculator

The Sizzle of Success: Unveiling the ROI of a Butcher Shop's In-House Dry Aged Steaks In the world of gastronomy, the art of dry aging beef is cons...

Aged to Perfection

Reserve 50

Dry aging at home has never been easier or safer.

Locking Mechanism
Always Visible Digital Display
Stainless Steel Shelving
LED Lit Interior

Dry Agers

Experience the difference

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