Lava A-Vac Dry aging vacuum bags

Lava A-Vac membrane vacuum bags are designed for professional-grade dry-aging of meat at home. The membrane bonds tightly to the meat surface, ensuring a stable aging process that can reduce weight by up to 20% while enhancing flavor and texture. The bags must be vacuum-sealed before use and the meat kept at 0–4 °C without movement during aging. A light fat layer forming on the meat surface is a normal part of the maturation process.

The recommended aging time is 3–4 weeks, resulting in tender, gourmet-quality meat. The BPA-free material ensures safe use without Bisphenol-A health risks.

Technical Data (EN)
• Pack of 4 bags
• 20×30 cm – 2 pcs
• 25×55 cm – 2 pcs
• Dry-aging time: 3–4 weeks
• Temperature: 0…+4 °C
• Weight loss up to 20%
• BPA-free
• For use with a vacuum sealer