Dry aging gives the product a very specific added value: a more pronounced flavour and a particular tenderness thanks to controlled temperature and humidity, which are characteristics of this technique. Catering professionals know this well: dry aging is not only a trend but also a technique that allows you to obtain the ideal product for an endless number of preparations, which range from rustic to grilled meat and to more elaborate haute cuisine.
Only loins that have precise characteristics of conformation and fat coverage, in line with the values that define Unika® philosophy, are selected and kept in special cells at controlled temperature and humidity for a minimum period of 14 days. The dry aging process cures the meat: the tenderness and flavour of the product are enhanced thanks to the effect of the enzymes on the raw material and the reduction in humidity, offering a unique and intense taste experience.
This technique allows the product to acquire a more intense flavour and aromas and enhanced tenderness. This is possible thanks to reduced humidity and the activity of enzymatic lysis that distinguish the ageing process.
The unique flavour of aged products lies here: in the right time and place. In fact, we worked hard to understand the underlying needs of the raw material: every detail is important to obtain an excellent product.
From the loin to portioning and the pack. We offer dry aged products exactly as you need them. The loin is placed in a distinctive wood-coloured cardboard that enhances the delicacy of the meat, or is portioned and vacuum-packed or skin-packed for more practical use. A solution for every need.
