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Peter Nauer – Schweiz


Hello dear DRY AGER friends

my hobby are Scottish Highland cattle and everything tastes great. Since February 2016 I am the proud owner of a DRY AGER.

First I smoked pork meat and mature 2 months in an oven at 75% humidity and 9°C temperature. The result is perfect: nice evenly through matured.

www.pn-hausbau.ch/