Stay up to date on the news of the DRY AGING sector and on our products of the Meatico range!
First at the NAFEM SHOW in Orlando and now at the NRA SHOW in Chicago, Meatico by Everlasting is ready for the second overseas date!
An EXCLUSIVE EVENT that will take place at the Meatico stand on the occasion of iMEAT (Modenafiere, 26 - 28 March 2023).
We are waiting for you in Modena to live a unique experience!
From March 26th to 28th, 2023 we will be present at iMEAT in Modena Fiere, an exhibition exclusively dedicated to the meat sector.
Fish aging or fish dry aging is the new trend in the catering word that is joining the now well-known meat dry aging.
What is it about?
MEATICO 150 is one of the new entries in the range dedicated to meat aging, and is the smallest of the range.
Watch the double interview and discover the main differences between meat aging and fish aging.
Our cabinets MEATico MEAT and FISH were the protagonists of MEAT&FISH DRY AGING showcooking experience of our partners Massimo Nobili and Enrico Bigi.
What is meat dry aging?
The dry aging of the meat is a natural process that begins immediately after slaughter and makes the meat more tender, aromatic and tasty.
Our range of products dedicated to curing and dry aging has being renewed.