As a major supplier of meat to leading hotels and high-end restaurants in Dublin, Fleming’s Butchers is very proud to have our own Himalayan salt room. This beef is quiet unique in that it is aged for a period of 28-45 days, which results in a deep flavour, a wonderful juicy succulence and is amazingly tender.
The health and therapeutic benefits of Himalayan salt have been know for centuries, but its benefits in the dry-ageing of meat are only a recent phenomenon.
The translucent blocks which vary in colour from white to orange and a myraid of shades of pink were imported by Fleming’s Butchers from mines in the foothills of the Himalayas in Pakistan’s Punjab region, which date back over 250 million years. Each of the salt blocks are individually hand cut.
Through the process called ionisation, the negative ions from the salt counteract the positive ions of meat, and the result in a totally unique sweet flavoursome end product. It is not the salt alone, but a combination of temperature, humidity, and UV light combined that deliver supreme dry-aged meat.
Whether it’s science or alchemy, or a combination of both, the result is aged beef with a purity of flavour not often encountered before.