CLEAVER Enquiry Form

What is Salumi Curing?
Salumi Curing is the protection and preservation of fresh, uncooked meats by the use of salt and the removal of moisture, undertaken in a controlled environment.

The Italian term "salumi" covering salted and cured meats including salami, prosciutto, pancetta, capicola/coppa etc, which use these principles of preservation.

Our CLEAVER Salumi Cabinets provides the ideal temperature (8-12 ̊C) and humidity (70- 80%) range to allow the salt in the meat to draw out the moisture in a controlled fashion.

Typically, meat is considered cured once the moisture loss is in the order of 30%. The length of time for curing, depending on the size of the meat, can be from 3-4 weeks to several months, or – in the case of prosciutto or jamon – 1 to 4 years.

What is Dry Ageing?
Dry ageing is a process of resting or storing whole cuts of fresh beef, venison and even fish in a controlled environment and designed primarily to intensify flavour as well as promote tenderness.

When you age meat, the enzymes that are present in the meat will start to break down the tough muscle fibres over time.

In addition, if you are dry aging your steak the flavor will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste.

Dry ageing is now possible in the PLUS range of CLEAVER Salumi Cabinets - released in August 2022. Salumi Cabinet models release before this date are not designed for dry ageing.

Can I dry age in a CLEAVER?
Our latest PLUS models of cabinets release in August 2022 - The Weaner+, The Boar+ and The Hog+ - now have the capacity to dry age. Models released before this date are not designed to dry age meat.

The environmental settings in the original range of CLEAVER Salumi Cabinet are perfect for salumi and charcuterie, but not for dry ageing meats.

While the Salumi Cabinets will hold the perfect conditions for salami curing etc, they are not designed to run at Dry Ageing conditions (75% humidity). At the lower temperature range (5 to 7 ̊C), these cabinet will not hold humidity over 65% RH. These are not suitable for Dry Ageing.

Our PLUS Cabinets, however, have been designed to be able to provide the ideal dry ageing environment - low temperature/high humidity. The temperature on these cabinets can be adjusted the full range from 0 ̊C to 25 ̊C will hold a humidity up to 80-85% RH.

What is the difference between batch sizes and total meat capacity?
Batch size recommendations on our cabinets refers to the maximum fresh weight of salami you can add to each of the models at one time.

Meat capacity amounts for our cabinets is an indication of the total amount of meat you can fit into each cabinet - obviously very dependent on the type and size of each piece of meat you are curing.

These batch sizes recommendations are for salami only and don't apply to whole muscle cures like prosciutto or capicola.

Please note; you can cure multiple batches of salami - at different stages - in their cabinet at a time, but you should allow at least 10 to 14 days between each batch.

The salami batch sizes are important to allow the cabinets to deal with the large amount of moisture derived from salami during the first 10 to 14 days of their curing. Failure to follow these recommendations can lead to the cabinet freezing up and losing its capacity to effectively control the environment.

Please remember that a CLEAVER Salumi Cabinet is designed to be used all year round, not as a once a year replacement for your normal winter cure. Smaller batches, more often rather than one large batch is the best way to use your CLEAVER.

We suggest using these recommendations as part of your decision process when considering the right model for you.

Maximum Salami Batch Size
The Piglet: 5 to 8kg
The Weaner: 10 to 15kg
The Boar: 20 to 25kg
The Hog: 25 to 30kg

SHIPPING ENQUIRY

Thanks for your interest in our cabinets.

Please note: there has been an significant increase in fees from a number of major courier companies for residential tail lift deliveries. To counter these, we are now offering the option of commercial address or depot collection.

Please select which options suit below and we will get back to you with a quote as soon as possible.

REFURBISHED CABINET ENQUIRY

Thanks for your interest in our cabinets.

From time to time, we will have refurbished - ex-display, demonstration and upgraded - models of our cabinets available.

These cabinets are serviced and tested in our workshop and come with 12-month warranty. The cabinets will be discounted between 20% and 60% off their original price (depending on model, age and condition).

Demand is always high, but if you would like to be added to our waiting list, please complete the details below.

INTERNATIONAL ENQUIRY

Thanks for your interest in our cabinets.

CLEAVER Salumi Cabinets are currently only available in AUSTRALIA and NEW ZEALAND.

If you are interested being updated as we expand our market distribution, please complete the details below.

We can arrange for production and delivery of individual cabinets for customers upon request. Please note: International shipping is currently very expensive.