In the ancient technique of ageing, the meat is cut into large pieces and left to rest in a refrigerated environment. During the ageing process, the enzymes in the meat work further, breaking down the muscle fibres and releasing amino acids and other flavour enhancers. The result is tenderer, tastier and juicier meat. With the new MINI ageing cabinet from ILSA, all this becomes a reality. Preset programmes help to select the most suitable ageing process for different types of meat. The MINI’s compact dimensions and elegant design make it ideal for restaurants or trattorias that want to offer their customers an extra choice of high quality products.