A pig with a twist in the tail!
With our hybrid curing and cellaring cabinet you’ll be as happy as a proverbial pig.
Meat capacity: ~30 to 40kg
(Max Batch Size: 50kg)
Temperature: 5°C to 25°C
Humidity: 60% to 90%
Wine capacity: 5 dozen/60 Bottles
Temperature: 5°C to 30°C