Cleaver Salumi Cabinets

Cleaver Salumi Cabinets

Want to make your salami all year round?
Cleaver Salumi Cabinets are for those who want to make regular batches of salami, prosciutto, capicola and more right throughout the year. These cabinets provide the ideal environment to air cure your salami – they are fully insulated and double glazed with internal temperature control, full humidification control and passive air-circulation.

Meet the Cleaver Collection…
The Weaner, The Boar, The Hog and The Corkscrew

The Weaner

Compact and accessible. A perfect option for regular batches of salami and cured meats.

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  • Height: 1225mm
  • Width: 595mm
  • Depth: 600mm
  • Weight: 65kg
  • Volume: 240L
  • Meat Capacity: 40 to 50kg
  • Humidity: 60% to 85%
  • Temperature: 5°C to 22°C
The Boar

A great option for the serious home maker of salami, prosciutto, capicola and more. Spacious and stylish.

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  • Height: 1625mm
  • Width: 595mm
  • Depth: 680mm
  • Weight: 75kg
  • Volume: 380L
  • Meat Capacity: 60 to 80kg
  • Humidity: 60% to 85%
  • Temperature: 5°C to 22°C
The Hog

The ultimate Cleaver – loads of hanging space and capable of curing up to 16 legs of prosciutto.

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  • Height: 1805mm
  • Width: 595mm
  • Depth: 680mm
  • Weight: 85kg
  • Volume: 450L
  • Meat Capacity: 80kg+
  • Humidity: 60% to 85%
  • Temperature: 5°C to 22°C
The Corkscrew

A pig with a twist in the tail. A curing and cellaring cabinet!

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  • Height: 1805mm
  • Width: 595mm
  • Depth: 680mm
  • Weight: 100kg
  • Curing: 240L
  • Wine: 200L

Curing Cabinet:

  • Meat Capacity: 50 to 60kg
  • Temperature: 5°C to 22°C
  • Humidity: 60% to 85%

Wine Cabinet:

  • Wine Capacity: 5 dozen
  • Temperature: 5°C to 22°C
  • Humidity: 65%

Contact Us

Unit 2/895 The Horsley Drive, Smithfield NSW 2164

Phone : (02) 9604 6655

Email : info@cooperagebrew.com.au

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