Devices
Patented Stagionello® curing and dry-aging devices, 100% made in Italy: Dry-Age 3.0 cabinets, plus Curing 4.0 meat, fish, and salami chambers in plug-in, walk-in, and tunnel formats.
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Dry-Age 3.0 Cabinets
Purpose-built for dry-aging and the right fit for most restaurants, steakhouses and butcher shops. Priced and ready to order.
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Curing 4.0 Chambers
Advanced curing for meat, salami and fish programs, with self-cleaning, cold smoking and atomization standard. Configured to your operation and quoted by our team.
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