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Curing & Aging Cabinets

21 products

Curing and aging cabinets control temperature, humidity and air movement so meat and cheese can dry-age, cure or mature under steady conditions. Steakhouses, butcher shops, charcuterie makers and restaurants with a salumi program use them to age beef, cure whole muscles and sausages, or mature cheese, often behind glass where diners can see the product. Some models add ultraviolet lamps or filtered airflow to help manage mould and odour inside the cabinet.

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