The fine art of Dry Aging
Dry Aging – A taste experience worth waiting for
Good things come to those who wait, especially when it comes to food that is dry aged. Dry Aging is one of the oldest known preparation techniques that requires time, patience, and attention to detail. It is a process that must not be rushed. The reward is unexpected nuances of flavor and changes in texture that make the meat, fish, or ham unique. Steaks as tender as butter. Fish, infinitely intense with an incomparable bite. Homemade hams and sausages with a phenomenal taste. In short, food at its highest level of refinement.