Klaus Janssen

With the Dry Aged is finally a fully ripe cabinet for the ambitious private use available.
As hunters and meat lovers, there is a long time on my heart my game on more than just the classic way to enjoy. Now it is possible to produce high quality sausage and ham delicacies under controlled conditions and, along the way nice Dry Aged Beef from own production to offer to my clients. The Dry Ager has now got a permanent place in my kitchen since it really does not need to hide. The icing on the cake of course is a good filling.
Many thanks again to the Landig team for the absolute professional and friendly support.