MEAT
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Patented equipment for professional maturing, fermentation, curing, smoke flavoring and cooking of meats, controlled by pH verification and management.

With the Stagionello® Meat curing device, you can process all types of meat (beef, venison, horse, sheep/goat and wild meat) through defined-phase, short and medium fermentation, smoking and/or cooking processes.

From the best-known maturation of loins, half-carcases, legs and quarters to the production of exquisite beef salami such as Bresaola, prosciutto, carne salada, pastrami, coppiette and cooked salami such as Wurstel.

FISH
The original patented device for smoke flavoring, fermentation drying and professional cooking of fish, controlled by pH verification and management.

With Stagionello® Fish curing device you can process all types of fish, shellfish and seafood through defined-stage processes, short and medium fermentation, smoking and/or cooking.

From the maturation of all types of fish to the production of exclusive cured or cooked SEA-cuterie. Salmon speck, bream ham, roe, shrimp salami, tuna mortadella are just some of the delicacies you can produce with Cuomo method® technology.

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SALAMI
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The only patented devicce for curing, fermentation, smoke flavoring and cooking of traditional salami, controlled by pH verification and management.

Making artisanal, safe and tasty cured meats with the Stagionello® Salami curing device is easy, thanks to the climatic recipe book®, a collection of scientifically verified recipes that can be set up with a single click on the intuitive display on the boards of each machine.

Start your own exclusive food production: create raw and cooked prosciutti, cured meat and tasty capocolli, bacon and mortadella! Entrust your experience to Cuomo Method® technology.

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