Karl Forrai

I have used the Dry Ager DX 1000 in private use since September 2016, with excellent results: t-bone steak, ham and various salami varieties (finocchiona, salami di cinghiale, salame all noce) Of the settings of temperature and humidity. The products have a professional consistency and the process is absolutely hygienic! For storage, the salami are vacuumed with the Lava V.300 and are then excellently conserved for at least six months.