The Hog PLUS Cleaver Salumi/Charcuterie curing cabinets

The Hog PLUS Cleaver Salumi/Charcuterie Curing Cabinet

The Hog PLUS Cleaver Salumi/Charcuterie curing cabinet delivers a controlled environment for year‑round dry curing and dry aging of salami, prosciutto and other charcuterie. Ideal for commercial kitchens in warmer Australian climates, it maintains precise humidity, temperature and airflow to produce consistent, high‑quality products.

As the largest model in the Cleaver range, the Hog provides generous hanging space—capable of curing up to four to eight prosciutto legs (depending on size) and a maximum meat load of 70 kg (batch size under 40 kg).

• Freestanding unit with tinted, double‑glazed glass doors
• Pull‑out stainless‑steel shelves (four shelves, 46 cm × 53 cm) with a hanging bar
• Integrated heater, compressor cooling, self‑evaporating de‑humidifier, humidifier and passive air‑circulation
• LED control panel for temperature, humidity and internal lighting
• UV light for added sanitation

Technical specifications

• Height: 1805 mm
• Width: 595 mm
• Depth: 680 mm
• Weight: 100 kg
• Internal volume: 450 L
• Humidity range: 60 % – 90 %
• Temperature range: 0 °C – 25 °C
• Meat capacity: up to 70 kg (maximum batch size < 40 kg)
• Warranty: 2 years full replacement guarantee

Available for delivery across Melbourne, Sydney, Brisbane, Perth, Adelaide, Hobart, Darwin and Canberra, the Hog PLUS is the premier choice for commercial refrigeration and catering equipment in the hospitality industry.