MEAT DRY AGING –
Professional basics to get started the right way
DRY-AGING Without Guesswork.
Expertise, Safety, and Complete Process Control.
A comprehensive online course designed for butchers, chefs, and restaurateurs who want to make DRY AGING a standout skill in their business.
👉 9 lessons – over 2 hours of content
👉 Online access, anytime you want
👉 Practical guidance: what to do (and what not to do) from day one
👉 Meatico’s technological know-how
👉 Experience of a Master Dry-Ager
👉 Certificate of completion
Why Choose This Course?
Dry Aging isn’t a trend.
It’s a technique that, if mismanaged, leads to waste, risks, and financial losses.
Many start without a proper method:
- Wrong parameters
- Unsuitable cuts of meat
- Unrealistic expectations
- Underestimated costs
This course was created to prevent all of that:
✔ Start your dry-aging journey the right way
✔ Avoid costly mistakes and guesswork
✔ Work with method, safety, and full control
✔ Turn dry aging into real value
✔ Stand out with a professional skill
Who Is This Course For?
PROFESSIONAL BUTCHERS
For those who want to:
- Maximize the value of cuts and increase profit margins
- Reduce mistakes and waste
- Set their shop apart with dry-aging expertise
CHEFS
For those who want to:
- Truly understand meat dry aging
- Speak about dry-aging with expertise
- Turn dry aging into a distinctive skill
RESTAURATEURS
For those who want to:
- Introduce dry aging as a strategic culinary choice
- Understand its economic impact on their business
- Build a strong identity, not just storytelling
What You Will Learn
Through 9 LESSONS, you’ll get clear, practical guidance on:
- What Dry Aging is
- Why you should dry-age meat
- Choosing the best cuts and breeds
- The dry-aging process: why a professional cabinet is essential
- Serving and storage
- Managing your venue: economic and marketing aspects of dry aging
- Special dry-aging techniques
- The most common mistakes
- Cleaning and maintenance of the dry-aging cabinet
Meet Your Expert
Enrico Bigi
The MASTER DRY AGER Who Will Guide You Through the World of Dry Aging
Who better to teach you how to master this technique than someone who has spent years studying and experimenting with dry aging?
Enrico, a true Bolognese, has dedicated his career to understanding the processes that turn every cut of meat into an explosion of flavor, with dry aging as his area of expertise.
At his restaurant in Bologna, Antica Trattoria del Reno, he offers top-level dry aging and a unique culinary experience. In recent years, he has also explored fish dry aging at Sabbia di Mare, a restaurant that puts fish aging in the spotlight.
Chef, Master Dry-Ager, Entrepreneur, and Educator: Enrico runs courses and private consultations for restaurateurs, artisanal workshops, and dry-aging enthusiasts alike.
Technical and Educational Partner
Meatico By Everlasting
Meatico by Everlasting – Technical and Educational Partner
Meatico by Everlasting is the technical and educational partner of this dry-aging course and stands as a leading name in professional solutions for meat and fish dry aging.
The Meatico line is built on over 70 years of Everlasting’s experience in designing and manufacturing professional refrigeration equipment, combined with continuous collaboration with chefs and food technologists to turn technical know-how into solutions that are truly practical for dry-aging processes.
Within the course, Meatico technologies provide real, professional, and reproducible operating conditions, making dry aging a process that is understandable, measurable, and fully applicable in everyday practice.
Start with the Right Foundations
Dry aging can be a strategic choice for your business—but only if approached with expertise.
👉 Find out if meat dry aging is right for you
👉 Avoid costly mistakes
👉 Build a solid professional foundation
Contacts
+39 0376 521800
Strada Nazionale della Cisa km. 161
46029 Suzzara (MN) - Italy