Why are curing cabinets essential for creating premium sausages?
At Coreco Gourmet, we understand that behind every premium sausage there is a process full of [...]
Why are curing cabinets essential for creating premium sausages? Read more
Dry Aged: Innovations for Sustainability in Meat Maturation
Dry Aged maturation is an art that combines tradition and technology to offer meat
Dry Aged: Innovations for Sustainability in Meat Maturation Read more
The industrial refrigeration industry facing change: F-Gas Regulation 2024 by 2025
The industrial refrigeration industry is undergoing a key transformation. With the
The industrial refrigeration industry facing change: F-Gas Regulation 2024 by 2025 Read more
Optimum wine temperature in refrigerated cellars
Whether in the gourmet or premium segment, wine preservation is an activity
Optimum wine temperature in refrigerated cellars Read more
Gourmet market trends in 2025: The role of Industrial Refrigeration
The gourmet market is moving towards a future where sustainability, health and technology
Gourmet market trends in 2025: The role of Industrial Refrigeration Read more
Keeping wine in a bottle rack or fridge? Better in refrigerated cellars
In the case of mid-range and premium wines, keep the bottles in the bottle cellar.
Keeping wine in a bottle rack or fridge? Better in refrigerated cellars Read more
How blast chillers contribute to sustainability in the professional kitchen
Welcome to Coreco Gourmet's blog, where we provide our vision on how technological innovation can be used in the food industry.
How blast chillers contribute to sustainability in the professional kitchen Read more
Drying cabinets vs. traditional methods: Which is better for sausages?
Hello again. In the charcuterie and sausage industry, drying is a very important part of the process.
Drying cabinets vs. traditional methods: Which is better for sausages? Read more
Coreco presents its A15N chillers at GUEXT 2024: Innovation and Sustainability in Professional Refrigeration
From 18 to 21 October, Coreco will be present at the first edition of GUEXT
Dry Aged meat maturation: -10% shrinkage with Master Ageing Controller
In the Dry Aged meat maturation process, reduce the weight loss or
Dry Aged meat maturation: -10% shrinkage with Master Ageing Controller Read more
