DRY AGER enjoyment seminars at the FIRE&FOOD BBQ CAMP
Meat aging has received a lot of attention in recent years. Dry aging processes in particular have become increasingly important for meat lovers. The Landig company from Bad Saulgau in Upper Swabia has taken up this trend and developed the DRY AGER, a reliable aid for dry aging. In recent years, the brand has developed into an international player. Dry Ager can now be found everywhere where meat and enjoyment are concerned - among professionals in meat processing, in the catering industry and among many pleasure-oriented end consumers. "There is huge interest in the devices," says Christian Landig from DRY AGER, "as is the demand for how meat aging works with the DRY AGER." To meet this need for information, DRY AGER is now offering basic and advanced training courses in collaboration with the FIRE&FOOD BBQ CAMP.
DRY AGER Basic Training
The DRY AGER Basic Training is all about enjoying the perfect steak. On the way there, ancient craftsmanship meets the latest technology. Beef needs to be matured - and maturing takes time. Dry aging is the traditional method of maturing meat to an exceptionally tender and intense flavor. In this training, professionals as well as end users/beginners learn what needs to be considered when dry aging in the maturing cabinet and what great moments of enjoyment this type of meat maturing offers.
Click here to DRY AGER Basic Training
DRY AGER Advanced Training
Meat refinement is also the focus of the DRY AGER Advanced Training. But here, not only cuts of beef, but also pork, game, lamb and fish are brought to culinary peak performance. Advanced connoisseurs will find out what other diverse maturation variations the DRY AGER offers in this training.
Click here to DRY AGER Advanced Training
In cooperation with the FIRE&FOOD BBQ CAMP, DRY AGER now offers basic and advanced training.
