CHARCUTIER
SERIES
One cabinet. Every protein. Every technique. Any season.
From a 36–40°F dry-aged ribeye to a 75°F salami fermentation to a precision biltong run at 70–80°F with humidity pulled to 50% — the Charcutier Series covers the full arc of protein craft.
Repairable
Every SteakAger system is engineered to be opened and serviced. Disposable is not in our DNA.
Upgradable
The tech module can be removed and upgraded. You're buying a platform, not a snapshot.
Cleanable
Removable tech is cleanable tech.
Charcuterie Is a Science.
Treat It Like One.
Salami doesn't ferment at the same temperature it cures. Bresaola doesn't cure at the same humidity it finishes. The Charcutier Series ends the compromise of using unitaskers.
This is engineered equipment, built by the company that invented the home dry-aging category. And unlike everything else in this space — it's repairable, upgradable, and fully cleanable.
"We grew up making sausage. The Charcutier exists to eliminate the limitation of seasons—permanently."
Every Application.
One Chamber.
- Ribeye, strip, tenderloin
- Lamb, venison, and duck
- Bresaola & Coppa
- Prosciutto-style legs
- Salami & Sopressata
- pH-monitored runs
- Traditional biltong
- Droëwors snap sticks
Active Everything.
✗ No heating element
✗ Passive water trays
✗ Disposable design
✓ Heats & Cools (34-120°F)
✓ Active Humidity Control
✓ Fully Serviceable