Cleaver Salumi Curing Cabinet - The Hog Plus - CSCTH

$4,095.00

Model:

CSCTH

Available By Order - Typically 5-10 Business Days*

Once we receive stock from our supplier, our team will be in contact to arrange a convenient delivery or collection date.

You will be notified if there are any delays.

*Delivery timeframes may be longer for regional or remote areas.

Shipping:

Calculated at Checkout

Description
Warranty Information
Delivery Information

OVERVIEW

Model: CSCTH

Type: Salumi Curing Cabinet - The Hog Plus

Dimensions (WxDxH): 595mm x 680mm x 1805mm

Weight: 100kg

Volume: 450L

ENVIRONMENTAL RANGE

Humidity Range: 60% to 90%

Temperature Range: 0°C to 25°C

UV Light: Yes

Humidifer: Yes

CAPACITY

Meat Capacity: Up to 70+kg of meat (4 to 8 prosciutto, and/or 40 plus coppas, plus 30 to 60+ salami)

Max. Salami Batch Size: 30kg with 10 to 14 days between each batch.

Shelves: Three (46cm x 53cm)

Shelf Positions: 8

Hanging Bar: One

WHAT IS DRY AGEING?

Dry ageing is a process of resting or storing whole cuts of fresh beef, venison and even fish in a controlled environment and designed primarily to intensify flavour as well as promote tenderness.

When you age meat, the enzymes that are present in the meat will start to break down the tough muscle fibres over time.

In addition, if you are dry aging your steak the flavour will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste.