Italian dry-aging and meat-curing cabinets with controlled temperature and humidity.
Stagionello builds the cabinets behind a proper dry-age and charcuterie program. Temperature and humidity are held under control through the full curing cycle, so the kitchen can run dry-aged beef and cured meats as a repeatable, merchandisable program rather than an experiment.
Product Line
Steakhouses, hotel restaurants, butchery and charcuterie programs, and front-of-house meat merchandising.
Factory-direct pricing. You buy at the rep level — no U.S. dealer markup added on top of the freight cost.
Container consolidation. Mix Stagionello with other brands from our line card into a single 40-foot container.
Parts & service. When equipment goes down, message Gilbert. We route directly to the factory’s service team.
Bilingual support. English and Spanish, on WhatsApp, same-day reply.
Parts & Service →Catalogs & Specs
Stagionello is on the current LRI line card, with a QR code that opens the manufacturer catalog directly. Download the card, or message Gilbert and we’ll send the model-specific spec sheets your project needs.
Other Brands
Stagionello Quote
Tell us your country, your project type, and the dry-aging capacity you need. Same-day reply.
