Dry Aging and Maturation: class with Cuomo Method and Federcarni

25/10/2023
Dry Aging and Maturation: class with Cuomo Method and Federcarni Dry Aging and Maturation: class with Cuomo Method and Federcarni

A highly formative meeting inserted in the professional updating course organized by the National Federcarni

On May 5th we were the protagonists of the lecture on Dry Aging and Maturation held by Dr. Alessandro Cuomo, inventor of the professional transformation method of pH-controlled foods and Prof. Marco Tassinari, Unibo Department of Veterinary Medical Sciences.

A highly formative meeting included in the professional updating course organized by the National Federcarni entitled “From the stable to the plate: the knowledge of the modern butcher to guarantee quality”, aimed at deepening, among the various topics, the maturation process patented with Cuomo Method .

This is an appointment that confirms the work and synergy between our company and the National Federcarni, which has the professional growth of sector employees as its ultimate goal.

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