At Hermann Wurst Haus, we believe that true flavor cannot be rushed. Under the guidance of Wurstmeister Mike Sloan—a 3-time Hall of Famer—our dry-aging program is a culinary art form.
Our salami is currently dry aging to perfection in our cabinet — developing that deep, rich flavor you know and love.
Next up? We’ll be loading it with beef strips, ribeye sections, and Tri-Tips for a full 45-day dry age. The result? Incredible tenderness and bold flavor that cuts like butter.
Dry aging is a process of controlled concentration. By resting premium beef in our humidity-controlled vault, two magical things happen:
- Texture Transformation: Natural enzymes work tirelessly to break down tough muscle fibers, resulting in a texture that is buttery, yielding, and impossibly tender.
- Flavor Explosion: As moisture evaporates (the “Angel’s Share”), the beef flavor doesn’t leave—it condenses. A 45-day steak develops rich, nutty, and savory notes with hints of popcorn and blue cheese that fresh supermarket beef simply cannot achieve.”
Great flavor takes time… and trust us, it’s worth the wait.
Big things are aging beautifully behind the scenes! Stay tuned — we’ll be sharing more details about our dry-aging program very soon.
