Cleaver Salumi Curing Cabinet - The Piglet - CSCTH-1

$1,795.00

Model:

CSCTH-1

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.

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Description
Warranty Information
Delivery Information

OVERVIEW

Model: CSCTH-1

Type: Salumi Curing Cabinet - The Piglet

Dimensions (WxDxH): 595mm x 600mm x 875mm

Weight: 55kg

Volume: 154L

ENVIRONMENTAL RANGE

Humidity Range: 60% to 90%

Temperature Range: 0°C to 25°C

UV Light: Yes

Humidifer: No

CAPACITY

Meat Capacity: Up to 15 to 20kg (Half dozen coppas or around 10 to 15 medium salami)

Recommended Max Salami Batch Size: 10kg at a time with 10-14 days between each batch being added to the cabinet. Multiple batches can be curing at different stages in the cabinet at the same time.

Shelves: Two (46cm x 46cm)

Shelf Positions: 3

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.