Salumi Curing Room
The cabinets provide the ideal environment to air cure your own salami, prosciutto, coppacolla, sausages and more, the whole year around. They are fully insulated and double glazed and come with internal temperature control, full humidification control and passive air-circulation. Temperature, de-humidification and internal light are controlled via the LED pane. Equipped with a heater, compressor cooling, self-evapourating de-humidification, humidifier and passive air-circulation.
Available in 240L, 380L, and 450L
The Weaner (240L) $1895.00
The Boar (380L) $2750.00
The Hog (450L) $3195.00
Please contact for more information regarding purchase.
Comes with a 2 year warranty. Product Specifications:
THE WEANER Compact and accessible. Perfect options for the small home salami and sausage maker, or even cheese maturation. Height: 1225mm Width: 595mm Depth: 600mm Weight: 65kg Volume: 240L Meat capacity: ~40 to 50kg Humidity Range: 60% to 85% Temperature Range: 5°C to 22°C Shelves: Three (46cm x 46cm)
THE BOAR A great option for the serious home maker of salumi, prosciutto, coppacolla and more. Spacious and stylish. Height: 1625mm Width: 595mm Depth: 680mm Weight: 75kg Volume: 380L Meat capacity: ~60 to 80kg Humidity Range: 60% to 85% Temperature Range: 5°C to 22°C Shelves: Three (46cm x 53cm)
THE HOG The ultimate CLEAVER. Loads of hanging space and capable of curing up to 16 legs of prosciutto. Height: 1805mm Width: 595mm Depth: 680mm Weight: 85kg Volume: 450L Meat capacity: 80kg+ Humidity Range: 60% to 85% Temperature Range: 5°C to 22°C Shelves: Four (46cm x 53cm)