Brasserie Hd and Stagionello: innovation and tradition in meat maturation

Brasserie Hd and Stagionello: innovation and tradition in meat maturation. In the heart of the province of Cuneo, Brasserie HD is today a point of reference for lovers of grilled meat. At the helm is Mattia Ciarmoli, a young entrepreneur who in 2021, at the age of twenty-one, decided to take over an already established restaurant to transform it into a laboratory of quality and innovation.
“When I took over the restaurant,” he says, “it was already known for its Piedmontese meat. However, I wanted to bring something different: a wider proposal, with breeds from all over the world, some rare and curious such as the kangaroo or the zebra. My idea was simple: to offer an experience that could not be found elsewhere.”

Selection as the first gesture of quality

At the basis of the daily work there is a careful search for raw materials. “For foreign breeds I rely on leading suppliers in the sector, but for Italian meats I always want to see them with my own eyes. I personally go to the slaughterhouses in the area: for me it is essential to choose a product that respects precise parameters, both from an aesthetic and qualitative point of view.” This attention is reflected in the gastronomic proposal of Brasserie HD, which does not aim for an economic offer, but for a superior one. “We have never been those of the low price – explains Mattia – We prefer to offer a product that costs more, but that the customer recognizes as much better. This is what has allowed us to stand out in a competitive market.”

The value of long maturation

Another distinctive element is the approach to “aerobic maturation at managed pH”, carried out even for long periods. “This trial is our signature. It is not just a technique, it is a culture: it requires time, care and adequate tools. The customer immediately notices the difference, because the meat becomes more tender, develops unique aromas and offers superior digestibility. It is a process that not everyone knows how to manage, and this is a source of pride for us.” The grill, strictly fueled by wood, then takes the last step. “We cook everything on the grill because I believe it is the most authentic way to respect meat. It is an ancient ritual which, however, combined with modern technology, becomes even more powerful.”

Lo Stagionello Meat Curing Device: a technological ally

To make this philosophy possible, Brasserie HD relies on the Stagionello Meat Curing Device (Maturmeat), the patented and 100% Made in Italy plant dedicated to the production of ready-to-eat foods  through aerobic maturation at managed pH.
“I had already known Stagionello technology – says Mattia – and the choice was natural. They are reliable devices, which allow us to guarantee a correct and safe transformation process. Thanks to them we are able to enhance cuts that without this support would not have the same yield”.
The cabinets and cold rooms for Stagionello® aerobic maturation are equipped with a pH-metry system. This ensures that the pH of the meat meets the most stringent food safety standards. The aerobic maturation process can vary from a minimum of 30 days up to 12 months, ensuring precise and safe control. Each machine is designed with materials that comply with hygienic-sanitary standards, to ensure maximum hygiene. Exclusive technologies such as the Fumotic® system for moisture management, weight loss and flavored smoking, are integrated with the ventilation system, which prevents the onset of mold and bad odors by optimizing the thermodynamic flow. In addition, the UV Climacure system reduces the bacterial load in the air, ensuring a perfect ripening environment. Thanks to the Cleaning in Place (C.I.P.), the automatic washing, sanitizing and drying system of the microclimatic chamber, the cleaning of the device can be carried out with a few simple steps, optimizing time and preventing bacterial contamination. The H.A.C.C.P. (Hazard Analysis and Critical Control Points) is a fundamental tool that allows the constant recording of parameters in compliance with current food safety legislation.
“For me, meat is a delicate matter. You can’t improvise: you need tools that protect you and allow you to work it without risk. With Stagionello I know that what I bring to the table is safe and of constant quality. It is a guarantee both for me and for those who sit down to eat.”

The Sicur Food Control

Thanks to the integrated Sicur Food Control, Stagionello® offers the Climate® Recipe Book, which includes 8 specific maturation processes to transform meat into soft, digestible and tasty steaks, with a pH that is always safe. This innovative system also allows the processing of whole carcasses, half-carcasses and  front  or hindquarters. In addition to the long aerobic maturation, Stagionello® technologies, thanks to the cooking system, allow the production of halal cured meats and hams, bresaola, Frankfurt frankfurters and low-cooked cured meats.
“You can feel the difference on the palate: more intense aromas, strong flavors, a softness that conquers. This is what the customer takes home as a souvenir: an inimitable gastronomic experience.”

Looking to the future

Today Brasserie HD is already recognized as one of the few companies in the province capable of offering aerobic maturation at controlled pH in a rigorous and professional way. But Mattia doesn’t stop: “We plan to start working on fish as well. It is a new challenge, but I believe that with the right technology and the same approach we can open an interesting and innovative chapter.”

Tradition and innovation, together

Brasserie HD represents an exemplary case of how contemporary catering can combine the ancient ritual of embers with the most advanced technologies for meat processing. It is the demonstration that quality and safety are not opposite concepts, but sides of the same coin.
Do you want to find out how the Stagionello Meat Curing Device works and understand why more and more meat professionals are choosing it? Click here and book your consultation.