The process of dry “orimasis”, dry-aged, is one of the most important stages of our production. It is achieved in special refrigerators with adjustable temperature and humidity, in order for the biochemical processes that occur in the muscles and fat, to emphasize the favors of the meat. At the same time, specific enzymes that are being developed during the process destroy the fibers inside the meat, making it particularly soft and tasteful. The pieces of the meat are externally dry-aged in order to protect and shield the inside part, preventing it from drying out.
The meat has now acquired a high gastronomic substance…