Dry aged like no other beef in the world
At Pujol’s we developed a unique dry aging method: it allow us to obtain
high quality, extra tender, super juicy and an unmatched flavor steaks.
Dry aging in Sallent
… less than 3 km from a salt mountain, which offers us a unique microclimate in the world.
In Sallent (Bages) we are lucky to have an exceptional microclimate: the very dry north component wind from the Pyrenees caresses the saline debris of the salt mountain and carries the particles of potassium and sodium chloride creating an ideal saline environment for the dry aging of beef.
We dry aged the beef according the needs of our customers
The benefits of dry aging are flavor and tenderness. But it is the flavor the one which exhibit the deepest changes with long dry aging.