Angel Refrigeration supply specialist Meatico fermentation, curing and drying systems for commercial charcuterie production across the UK & Ireland. Our range includes controlled fermentation cabinets, drying cabinets and larger curing room environments designed for artisan producers, butchers, restaurants and commercial food businesses.
Professional charcuterie production depends on carefully controlled fermentation, curing and drying conditions. Temperature, humidity and airflow all play a critical role in moisture reduction, bacterial activity, flavour development and long-term product consistency throughout the maturation process. Meatico systems are designed to help create stable and repeatable curing environments that support reliable commercial charcuterie production.
We help artisan producers, butchers and commercial food businesses develop controlled environments for charcuterie fermentation, curing and drying applications.
Every curing process has different environmental requirements. We help clients identify the right fermentation cabinet or drying room based on their products, production methods and operational goals.
Successful charcuterie production depends on carefully managed temperature, humidity and airflow conditions throughout both fermentation and drying stages. Our systems are designed to support stable and repeatable curing environments.
From initial consultation through to delivery and installation, our team supports clients throughout the project process with practical guidance, responsive communication and ongoing aftercare support.
Your questions are important to us, therefore we will aim to respond quickly. The more information you can provide us with, the more efficient we will be in our response.
Charcuterie production is highly sensitive to environmental fluctuations during both fermentation and drying stages. Inconsistent temperature, humidity or airflow can affect curing performance, texture and overall product consistency.
Maintaining stable environmental conditions helps support reliable maturation and predictable product quality over extended curing periods. Meatico curing cabinets and rooms are developed specifically to support controlled commercial fermentation and drying processes where consistency and repeatability are essential.
Consistent charcuterie fermentation depends on maintaining stable environmental conditions throughout the production process, including controlled temperature, humidity and airflow. These factors influence bacterial activity, moisture reduction and overall product quality.
Professional fermentation systems help create repeatable curing conditions across different production batches. Meatico fermentation and drying cabinets are designed to provide controlled maturation environments suitable for artisan charcuterie producers, specialist food businesses and commercial curing applications.
Controlled airflow plays an important role in maintaining stable drying conditions throughout the curing environment. Proper air circulation helps distribute humidity and temperature evenly while supporting gradual moisture reduction during fermentation and drying.
Inconsistent airflow can affect drying performance and lead to uneven product development. Meatico curing systems incorporate adjustable ventilation and airflow management designed specifically to support professional fermentation and drying applications.
Humidity directly affects how moisture is removed from cured products during the drying process. Excessively low humidity can cause the exterior of the product to dry too quickly, while high humidity may slow the curing process and affect product consistency.
Maintaining balanced humidity levels helps support controlled drying and stable maturation conditions over time. Meatico curing cabinets and drying rooms are designed with adjustable humidity management systems that help create consistent commercial curing environments for charcuterie production.
Fermentation and drying are two separate but closely connected stages within the charcuterie curing process. Fermentation encourages the development of beneficial bacteria and acidity within the product, while the drying stage gradually reduces moisture to develop flavour, texture and preservation characteristics.
Both stages require carefully controlled environmental conditions to achieve consistent results safely and reliably. Meatico fermentation and drying systems are designed to support these processes through controlled temperature, humidity and airflow management tailored to professional charcuterie production.
We are proud to exclusively represent leading European manufacturers;
Everlasting, Meatico, Cold Mark, Orion, Panem International, and A.I Guidovie Meat Hanging and Transportation
Working closely with other high profile brands such as Coreco, Infrico, Fosters, Longoni, Lucabo, Oklin UK, Orion and Oscartielle we are able to supply
the best and most suitable professional refrigeration through the UK and Ireland
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