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*Registered Postage Australia Wide
*International Postage Cost Will Vary

Meat aged for around 21 days will develop a depth of flavour and texture that will improve it dramatically. You can turn a sub prime piece of beef into something amazing. Unlike ordering at a restaurant, you wont be forking out $75 a pop! The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.

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*Registered Postage Australia Wide
*International Postage Cost Will Vary

These are a truly unique and revolutionary product. Processing cured meats and salamis in the traditional methods has always been something that for most of us living in Australia, has been impossible due to our climate. But now you can do it safely in your own refrigerator and take out the potential of the meat picking up germs from the environment by putting your meat or salami in a Banquet Bag.

Please see below for a full description of the product: