Dry aging is an art we master to transform our products into true taste treasures, whether meat or fish. This precise process concentrates flavors and improves texture by removing excess water without compromising the natural juiciness. To best preserve the qualities of our matured products, we apply a vacuum freezing method after maturation. Here's why this step is crucial to preserve all the unique character of dry-aged products.
Freezing Dry-Aged Products:
Freshness and Quality Guarantee
After the dry-aging process, we vacuum-freeze our products to stop the aging process at the ideal moment and ensure long-term preservation without compromising their quality. Unlike fresh produce, which often loses texture and flavor when frozen, our dry-aged products, thanks to their low water content, retain their exceptional organoleptic properties.
1. Preserve the Flavors and Texture of Our Products
Dry aging intensifies the flavors and refines the texture of meats and fish, creating exceptional products. This controlled process ensures unique flavors and optimal tenderness. Freezing, if performed immediately after aging, captures these qualities and suspends aging, preventing bacterial growth. Once thawed, our products remain as delicious as if they had just been cut.
2. Extend the Shelf Life of Dry-Aged Products
Freezing is essential to extend the shelf life of our dry-aged products, allowing them to be stored for several months without significantly affecting their quality. Our customers can enjoy the optimal quality of our dry-aged products whenever they want, without worrying about a loss of flavor or texture.
3. An Anti-Waste Solution for Optimized Stock Management
When offering large quantities of dry-aged products, freezing is an efficient way to manage inventory while avoiding waste. This allows us to prepare ready-to-use portions, which customers can defrost as needed. This system ensures optimal utilization of each product, guaranteeing consistent freshness and quality.
4. Food Safety and Pest Control
Freezing is also a guarantee of food safety. It eliminates any parasites or bacteria present in the products, ensuring a safe product for consumption. This step is particularly important for our dry-aged fish, which requires increased vigilance in terms of food safety.
Dry-Aged Products Freeze Better Than Fresh Products
Thanks to the reduced water content, our dry-aged products freeze better than fresh produce. When fresh meat or fish freezes, the water they contain expands, which can break down the fibers and deteriorate the texture. Our dry-aged products, with their lower water content, are therefore less prone to this phenomenon, thus retaining their exceptional quality after thawing.
Freezing Methods: The Importance of Vacuum Packaging
To preserve all the qualities of our products, we use a suitable freezing method. Vacuum packaging reduces the formation of ice crystals, which could otherwise dehydrate and alter the texture of the product. We also ensure rapid freezing, which prevents the formation of microcrystals in the fibers. Once thawed, our products always offer an exceptional gastronomic experience. However, it is recommended not to refreeze the products after thawing to avoid further deterioration.
Conclusion
Dry-aging gives our products unparalleled quality and flavor intensity. Thanks to our vacuum-sealed freezing method, we allow you to enjoy this unique taste experience whenever you want. By preserving flavor, extending shelf life, and ensuring food safety, freezing after dry-aging is the key to delivering a consistently exceptional product. Our dry-aged meats and fish freeze better than fresh produce, offering our customers a convenient way to enjoy the optimal quality of our dry-aged products.