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Dry-aged meat for the gastronomy industry in Switzerland
Dry-aged meat is not a product of chance. It is the result of time, control, and experience. During aging on the bone, the meat loses moisture in a targeted manner. At the same time, enzymes develop an extraordinary tenderness and an intense, slightly nutty aroma. The careful selection of raw materials forms the foundation. Only pieces with optimal structure and marbling are suitable for dry aging.
What emerges is no ordinary piece of meat, but a product with character. For the gastronomy industry, this means more than just a product. Dry-aged is a clear statement on the menu and offers the opportunity to differentiate specifically and achieve higher value creation.
Since 2014, our meat has been aging in the Bianchi dry-age refrigerator at our headquarters in Zufikon. The salt stone wall ensures a precisely controlled microclimate and promotes the development of intense aromas. The result: „Bianchi Swiss Dry Aged“ with clear characteristics and consistently high quality for the gastronomy industry.
Dario Bianchi during the selection of our dry-aged cuts. Experience you can taste.
What is Dry Aging?
In dry aging, the meat matures on the bone for several weeks under controlled conditions. During the aging process, the meat loses water. At the same time, the aroma concentrates, giving the meat its unique umami note.
The result: an intense, nutty flavor, a particularly tender texture, and a clear difference from conventionally aged meat.
