Customers

CUSTOMER STORIES.

Reviews from the people who age, cure and train with Stagionello®, and the creators who put our cabinets to work on camera.

5.0 7 Google reviews
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Pitina 3 ways in the Stagionello dry curing chamber

2 Guys & A Cooler on YouTube

Independent creator. Cabinet provided by Stagionello USA.

In action

SEE IT RUN.

2 Guys & A Cooler makes salami, sausage and dry-aged cuts for a large YouTube audience. Here the team puts a Stagionello dry curing chamber to work.

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Google reviews

IN THEIR WORDS.

Mike and Kristi Bryan at hands-on Stagionello training in Crotone, Italy, working with the team at a curing bench
Hands-on training in Italy
“The team was incredibly knowledgeable, professional, and welcoming throughout the entire process. The training was hands-on, detailed, and easy to follow, making us feel confident operating and maintaining the equipment.

We also appreciated the hospitality and passion they have for their craft. It was clear they truly care about their customers’ success.”
Mike & Kristi Bryan Google review
“The Stagionello curing chamber is a solid piece of equipment for anyone serious about dry curing. It offers precise control over temperature and humidity, which makes a huge difference in consistency and product quality. The build feels professional-grade, and the interface is fairly intuitive once you get used to it. It’s definitely an investment, but if you’re producing salumi or other cured meats regularly, it pays off in reliability and results. Overall, a dependable, high-performance curing chamber for both artisans and small-scale producers.”
Accursio Lota Google review
Chef John Benton and his sous chef beside a black Stagionello 4.0 Meat and Salami Curing Device TWIN loaded with pork loins
Chef/Owner, Beacon Hills
“Amazing quality product and even better service. If your not aging and curing in a stagionello you're not working with the best!”
John Benton Google review
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Photos

IN THEIR KITCHENS.

Customer's black Stagionello 4.0 TWIN: dry-aging beef on the Meat Curing side, hanging cured cuts on the Salami Curing side
Customer's Stagionello curing cabinet with custom line artwork on the side panel, in a restaurant dining room
Trainee preparing meat with a Stagionello instructor in the Crotone training kitchen
Stagionello training lab in Italy with curing cabinets and stainless work tables

Customer cabinets in their restaurants, plus hands-on training in Crotone, Italy (training photos: Mike & Kristi Bryan, from their Google review).

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