Dry Aging Bags®
Dry Age Your Own Meat at Home!
Products
These awesome Dry-Aging-Bags® will help you dry age like a pro, at home!!
No fancy humidifying equipment needed!!
You can dry age any meat of your choice including beef, pork, or charcuterie!
See recipes below!!!
Dry-Aging-Bags®
From $19.95
These awesome Dry Aging Bags® will help you dry age at home without any fancy humidity equipment! These small bags are 25cm x 50cm and are great for smaller portions up to 10 lbs! Each pack comes with 3 bags and 3 strips!
Dry-Aging-Bags®
Large
From $23.95
These Large Dry Aging Bags® will help you dry age like a pro at home! These bags are 30cm x 60cm and have the capacity to hold whole primals larger than 10+ lbs. You can dry age whole Rib Roast, Ribeye Roll, Striploin, Top Sirloin, Tenderloin and many more!! Each pack comes with 3 bags and 3 strips!
Charcuterie Recipes
These recipes are indented to help you make Charcuterie at home!
Make your own Coppa/Capicola, Lomo, Lonzino, Bresaola, Spanish Chorizo, Finocchiona, Guanciale, Lardo and many many more!!
Soppressata
Soppressata is a dry-cured, fermented sausage. Typically the meat is larger chunks similar to a small dice. It has a less uniform, more speckled appearance, with some bigger chunks of fat in the slice. Because the fat in this sausage should be distinct from the meat, it’s especially important during the grinding and mixing stages to keep the fat as cold as possible, to avoid smearing the fat on the meat. For best results, freeze pork in cube 30 minutes before grinding. If you do not have a large grinding plate(1/2" holes), dice the meat as small as you can with a knife.
Finocchiona
Recipe Coming Soon!!
Spanish Chorizo
Recipe Coming Soon!!
Bresaola
Bresaola is a dry cured beef item that originated in Northern Italy. It is similar to other dry cured item but is traditionally made with beef rather that pork. It has a salty and silky texture that is best sliced very thin. The recipe we use is one that we have found to work the best for us! Check out our recipe below!
Lardo
Recipe Coming Soon!!
Guanciale
Recipe Coming Soon!!
Lomo/Lonzino/Lonza
Lonzino is an awesome, salted & dry-cured cut of pork that ages into delicousness. This item is cut from the pigs back otherwise know as pork loin. When coated in paprika, the Spanish call this same thing lomo. Many regions of the world make this same cut with a different set of spices, so feel free to experiment (adjust the spices, not the cure). High quality pork is a must!
Coppa/Capicola
Coppa is made with chunks of pork (or whole muscles) that are cured and seasoned, but not ground, and simply stuffed into large casings, typically beef middles, by hand. Because it’s not ground, coppa is more like a cured ham than salami, with a rich earthy taste. Some of the curing is done outside the casing before it’s stuffed, and the heavy seasoning can be either spicy or sweet.