Dry aged like no other beef in the world
Temperature
Temperature control and stability are key to an optimal enzymatic provess. A wrong temperature slows down or speeds up this process.
Humidity
Humidity stability is essential to control the microbial metabolism. A wrong humidity slows down or speeds up this process.
Air flow
The air flow and ventilation in the dry aging room are essential to avoid the bacterial growth as well as for avoiding bad odor which could alter the meat quality.
Unmatched flavor
Dry aging in Sallent
