Gourmets turn cartwheels over the incomparable aroma of cured beef. A salt wall creates a cool climate during the curing period.
Bickenbach, 16 July 2012 – Worms now has one more attraction: at the David Butcher’s Shop on Bingerstraße 23 there is something amazing that is, for its kind, unique in Germany: a curing chamber as a showroom in a butcher’s shop in which dry aged beef matures before the customers‘ very eyes.
Dry aged beef, a highly refined delicacy long in demand in the USA, was just rediscovered in Germany a few years ago. For some time, therefore, interest in dry aged beef has been growing in Germany. Until now, however, there were only a few butchers who offered this popular gourmet meat. The accessible curing chamber with the salt wall at the David Butcher’s Shop is, however, unique in Germany. It was modelled after the Australian fine butcher’s shop Victor Churchill. Just as in Australia, the David showroom was equipped with a salt wall. Now the meat hangs in front of this salt wall until it has attained the correct degree of maturity and dryness.
How is Dry Aged Beef Made?
In a curing time of about four weeks, beef sirloin shrivels on the bone into an utter gourmet delight. At a temperature just above the freezing point and at a high humidity, the meat becomes a sought-after rarity. During the course of this, it loses up to a third of its original weight – due to the loss of dampness and also because the hard outer layer is cut off prior to being sold.
The Salt Wall Ensures a Cool Climate for the Dry Aged Beef
First of all, a salt wall in the shop construction is an attractive element of design. But the salt has another task to perform in the curing chamber: thanks to its hygroscopic characteristics, the salt facilitates the drying of the meat. In other words: salt attracts water. And here, the water is the meat juice. Edgar Comanescu of Salt Relax explained after the first tasting: „Already when the curing chamber was opened, I encountered a pleasantly nutty, fresh aroma. We owe this appetising fragrance to the salt wall. In other curing chambers without a salt wall, it usually doesn’t smell as agreeably fresh and aromatic as in a curing chamber with a salt wall.“
The Salt Wall is Also a Special Decoration
The Salt Relax manufactory in Seeheim-Jugenheim can produce a salt wall that is both self-supporting and without glue by means of a patented procedure. The individual panels of the salt wall are assembled in a purely mechanical fashion, and several panels are also connected to each other mechanically. In addition, the salt wall ensures a very special experience of well-being. Dispensing with glue means that no fumes are released that can impair the fine aroma of these luxurious steaks.
Now, in the completed curing room, customers of the David Butcher’s Shop can watch the hefty sirloin during curing. It is hardly possible to describe the taste of this meat in words. It is highly aromatic, tastes spicy and a bit nutty, and is as tender as butter – it will melt on your tongue.
Barbecue Fans Will Also Get Their Fill
The luxury of dry aged beef should not only be reserved for gourmets. At the beginning of the barbecue season, especially, this special delicacy also belongs on the flame, delighting barbecue fans with its unique taste.
Three Experts – One Team
Mario Herbst, managing director of the shopfitters Schrutka-Peukert, was the one who brought on board the interior designer Salt Relax, specialists in salt design, for the construction of the salt wall.
Together with the butcher Jürgen David and the salt wall manufacturer Edgar Comanescu, a team of experts for curing chambers for dry aged beef was formed. The team then advised other butchers in the installation of their own curing chambers. Here, the butchers get everything from one single source: professional experience of their butcher colleague, planning and conception by the shopfitters Schrutka-Peukert, who specialise in butcher’s shop and bakery facilities, and the salt walls by Salt Relax: http://www.salt-relax.com/
Bildrechte: © Nicola Dülk
The Salt Relax® manufactory produces salt panels, salt walls, salt lamps and salt-light objects at a premium standard of quality. Only high-grade materials are used. From the first product idea and the prototype to the finished object, owner and designer Edgar I. Comanescu accompanies the entire production process.
The salt walls, salt lamps and salt-light objects are purchased for wellness hotels, therapy centres, private houses and flats, for waiting rooms and winter gardens.
Having been brought up in a family of artists, Edgar I. Comanescu discovered the most varied materials in his father’s studio early on, and conducted research into their characteristics. Experiments with colours and forms soon followed. Today, he even creates many of his own tools necessary for the processing of the material salt.
Edgar Comanescu founded the Salt Relax® manufactory in order to give the natural material salt a new, contemporary face.
The modern design of his salt lamps, the salt wall in modular construction and other objects for interior design with salt has won over an ever growing number of owners of wellness facilities, offices, medical practices, therapy centres, saunas and haute cuisine.
Kontakt
Salt Relax® Manufaktur
Edgar I. Comanescu
Riedstraße 19
64404 Bickenbach
+49 06257.99 99 846
mail@salt-relax.com
http://www.salt-relax.com/
Pressekontakt:
WORTKIND® Texte, Marketing, PR und Coaching
Ursula Martens
Erdinger Straße 74a
85356 Freising
081 61 – 86 27 67
ursula.martens@wortkind.de
http://www.wortkind.de
