PART 2: DX500 Premium S: Discover Dry Ager Equipment with Chris Fourie

When looking for something compact that can be easily integrated into your kitchen or entertainment area – but still has all the DRY AGER® SmartAging® Technology – the DRY AGER® DX500 Premium S cabinet is the solutions for aging your venison cuts and is ideal for making charcuterie with up to 20kg capacity.

Over the years many of our clients have opted for the more compact 20kg cabinet when faced space constraints – the DRY AGER® DX 500 Premium S cabinet is the solution for smaller spaces. The cabinet measuring only 600mm (wide) x 905mm (high) x 610mm (deep) – it’s basically the size of a bar fridge and can be built-in or free-standing – enabling the integration of single or multiple units next to each other in your kitchen or entertainment area.

The DRY AGER® DX 500 Premium S cabinet has superior quality finishes with a modern powder coated black housing, a stainless steel door frame and DX-LED side lighting. As well as all the trusted German technology that you will find in the larger options, including the SmartAging® technology, HumiControl®, UVC sterilization system, DX AirReg® system and activated carbon filter for optimum air flow and air quality without UV exposure of the products and allowing you to achieve professional dry aging with minimum weight loss in the comfort of your own home.

“Recently my wife nagged for a kitchen renovation. The interior designer suggested to fit my Dry Ager cabinet under the counter and I have to say it’s my favourite feature of our new kitchen and has added the finishing touch”

If you enjoy making salamis and other charcuterie then this cabinet is ideal for you. With the standard shelves, as well as the optionally available stainless-steel hanger and the practical charcuterie shelves, the DRY AGER® DX 500 Premium S is ready for aging a full spectrum of food products including venison, beef, chicken, lamb, pork, ham, sausage, cheese or even to showcase your premium wine selection.

“I have positioned my Dry Ager unit in our entertainment area, my friends love being able to select a block of aged meat for us to cut and put on the braai. It has also become the highlight of conversations amongst my group of friends”

For more information or to book a small-group seminar contact Chris Fourie on    +27 64 684 9666 or email

Keep a look out for Part 3 on 5 July 2023 where we focus on the delicious art of dry aging meat

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