The DRY AGER™ Dry Aging Fridge can do many things, but the refinement of meat is its essence.

When dry aging, you end up having to deal with each piece of meat individually. Fortunately, we have a simple solution: our SmartAging® technology.

With sophisticated programs, you’ll easily handle beef, pork, venison, lamb, or kid goat at the touch of a button—depending on the cut and the desired flavor intensity. Choose your aging program and from then on it’s all about: Keep calm and wait patiently!

Overview of aging programs:

• All cuts of beef, pork, lamb, kid goat, and game
• Presenting dry-aged meat
• Storing vacuum-packed meat
• Vacuum pre-aged meat with and without bones
• Regenerating wet-aged meat

When it comes to charcuterie, you can rely on our DRY AGER® Dry Aging Cabinet. Why? Because it’s up to the task. From salsiccia to Milanese salami – it can do it all.

Sure, you’ll still need a meat grinder and sausage filler to make charcuterie, but the rest is a breeze with our DRY AGING Book and SmartAging^® Technology.

Step-by-step instructions and recipes explain everything you need to know about preparation and seasoning. And the DRY AGER™ Dry Aging Cabinet does the rest. Once again, all that’s left for you to do is wait.

Overview of aging programs:

• Dry aging salami
• Storing salami
• Raw sausages in sheep casings
• Raw sausages in pork casings
• Raw sausages in artificial casings

Time, seasoning, and the right aging parameters turn a piece of meat into a sought-after ham specialty. But dried meat is also more in demand than ever.

You can find the perfectly coordinated spice mixtures at DRY AGER and the SmartAging® technology takes care of the right parameters for you at the touch of a button. This turns the production of ham from a nail-biter into a test of patience. Because the most tedious step for you is waiting.

How to make the ham is explained step-by-step in the DRY AGING Book. With suitable recipes, aging program instructions, and ingredient lists, we’ll show you everything you need to know about ham preparation.

Overview of aging programs:

• Storing ham
• Dry aging ham
• Curing ham
• Pastrami
• Dried meat
• Smoked ham
• Saturating ham
• Ham aging without smoking

Definitely the best way to help your poultry reach true heights in taste. The germ-sensitive meat is in good hands in the DRY AGER Premium S. Thanks to the multi-stage sterilisation system, you can experience the transformation into an absolute delicacy with a clear conscience.

Whether you have chicken, duck, or pheasant, in the DRY AGING Book, you will find all the information you need for ideal preparation and suitable SmartAging® aging programs. It’s that simple!

Overview of aging programs:

• All related types of poultry

Dry aging fish is considered the supreme discipline, because there is a fine line between a perfect result or an inedible product.

The result is unexpected flavours ranging from marzipan to butter. Another plus: The shelf life of whole fish is extended to up to 10 days, which saves money.

Feeling like a fish out of water so far when it comes to dy aging fish? That’s nothing to worry about.

With SmartAging®, the right aging conditions are guaranteed in the unit. You hook your fish, choose one of the appropriate aging programs, and wait – et voilà!

Overview of aging programs:

• Whole fish
• Fish fillets
• Stockfish

It’s about your cheese. Because extraordinary taste takes time. To create ideal conditions for an aging cheese, humidity, temperature, and air flow must be controlled. Sounds like a job for DRY AGER™ Dry Aging Fridge.

So buy a young round of cheese, choose the aging program and, let it refine perfectly over a period of 3-4 weeks. You just need to turn it and brush it off every now and then. Or you can use the DRY AGER™ Dry Aging Fridge as a “cheese cover” for soft and semi-hard cheese!

Overview of aging programs:

• Soft cheese
• Semi-hard cheese
• Storing soft cheese
• Storing semi-hard cheese

When you give up meat, fish, and the like, are your plant-based alternatives wine and cigars? It’s a perfect match.

Your DRY AGER™ Dry Aging Cabinet is also wonderfully suitable as a wine cabinet and/or humidor during these phases.

Because wine loves constant temperatures and cigars need humid air – you can easily regulate both with the DRY AGER™ Dry Aging Fridge at the touch of a button!

And once you’ve made it through the period of time when you’re abstaining, you can get right back to dry aging meat, thanks to its easy cleaning!

Pasta fits right in! But fruits, vegetables, herbs, or mushrooms can now also be dried very easily with special SmartAging® programs. The big advantage over an automatic dehydrator: In the DRY AGER™ Climate Cabinet, even large quantities are dried extremely gently at lower temperatures than would otherwise be the case. This process is germ-free as well, which ensures a significantly longer shelf life.

The right program can also be a tremendous benefit for storing fresh fruits and vegetables.
After each completed aging cycle, the pre-cleaning program is also available to you if needed, making the DRY AGER™ Climate and Dry Aging Fridge ready for your next project.

Overview of aging programs:

• Drying pasta
• Drying fruits, vegetables, herbs, and mushrooms
• Storing fruits and vegetables
• Pre-cleaning the device