Salami Production Made Simple

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Where the past meets the future

Stagionello™ the first standard sized cabinet, making salami production simple. Prior to its release, European inspectors forced small butchers to stop all in-house production. As a result of new sanitary regulations. For this reason a new opportunity presented itself. Consequently the first series of standard size chambers supported local butchers. Because of the technology used, this meant the Stagionello® would go beyond the requirements of European inspectors.

Since that time, this salami curing cabinet has evolved to be equipped with more functions and features. It is for this reason, they have stayed ahead of the competition that they have created. From cleaning in place to remote connectivity, lets take a look at what comes with your new Stagionello®.

What do you get?

Included are 5 standard sensors. To monitor temperature, humidity and pH. All the while keeping your product safe, through your entire process. Also included is the HACCP data logger. Which records and stores data every 4 hours. As well as the SFC® controller offers you the chance to create your own programs. Let’s not forget, the fumotic®, your steam and cold smoke generator. This dual process provides humidity when needed. While it also creates smoke when programmed into a recipe. Last but not least, we include 20 stainless steel hanging rods.

sliced capocollo sitting on a table top
various salami spread out forcemeat and whole anatomical

Who uses Stagionello®?

Anyone passionate about keeping traditional salami production alive. Because Stagionello™ is fitted with every tool the modern salumi maker needs. From old world recipes to new artisan craft salumi, the simplified controller is easy to use. But is it made for everyone? Yes, For example, butchers, colleges, universities, food testing labs and restaurants. Even home users have purchased Stagionello®. In conclusion, this tried, tested, and true system will turn your dream of making your own salami a reality.

Do you have the desire to make salami but don’t know how?

Not a problem, we work with trained experts who can help you with your production. Better yet, we will be offering short classes to take the mystery away from fermentation. We will study what goes into salami, at what time, and why. We discuss modern methods and traditional styles. For any and all questions, please contact us for more details.

For more on the process of salami making read the art of salami making

We are passionate about salami and we hope to spark your interest too. See you in Las Vegas

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