stagionello meat curing device

How The Cuomo Method® Redesigns Matured Meat For Mass Distribution – Method, technology and partnership with large-scale distribution Combining technological innovation, scientific validation and strict compliance with European food safety regulations is the foundation of the partnerships that Stagionello® is consolidating with the main large-scale retail chains  in Italy and abroad, including companies such as… Continue reading How The Cuomo Method ^® Redesigns Matured Meat For Mass Distribution

Bresaolas And Traditional Beef Charcuterie With Stagionello Technology- Cure, Cook, Age, and Smoke with the Stagionello® Meat Curing Device Beef charcuterie is a gem in Italian gastronomy, perhaps less well-known than its pork counterparts, yet equally rich in history, flavor, and tradition. These products are made from beef and are crafted using techniques that vary… Continue reading Bresaolas And Traditional Beef Charcuterie With Stagionello Technology

Professional dry-aged meat: from safe and regulated aging to cooking. An exciting opportunity is on the horizon for food industry professionals: an intensive masterclass dedicated to in-depth study of meat processing techniques, including aerobic maturation and dry-aging. This masterclass is organized by GrosMarket Sogegross, one of Italy’s leading companies in the distribution sector. Alongside guidance… Continue reading Professional dry-aged meat: from safe and regulated aging to cooking

Colombias future in the HORECA sector is betting on Stagionello®. The number of companies choosing Stagionello® technology as a tool for the success of their food businesses is growing daily. In the first days of April, the Ki-Tech group visited and participated in the courses offered by the Stagionello® Academy. Ki-Tech is a Colombian company… Continue reading Colombias future in the HORECA sector is betting on Stagionello

Cibus, the International Food Exhibition, returns, also known as the most important fair dedicated to the Italian agri-food sector. Cibus 2024 is a B2B event dedicated to professional visitors from various sectors of interest for the agri-food industry: GDO, HoReCa & Food Service. The event will take place from May 7th to 10th in Parma,… Continue reading CIBUS 2024 – Stagionello^® present at Parma with its technology

The foodservice industry is constantly on the look out for innovative solutions that can improve the quality of suggested dishes, inspiring and making it easier for operators in the sector. In this context, Stagionello® Meat Curing Device lines are becoming forerunners in the industry for their impressive innovation, revolutionizing the flavour of meats through a unique transformation… Continue reading Discovering the Stagionello^® “Tunnel”: valorizing the whole animal for an ethical and sustainable future.