La.va's Tub.10 material, is perfect for dry aging meat, making ham, and producing fermented products. When you use Lava Dry-Aging-Bags in your home refrigerator (kept at around 3°C), regular meat can transform into perfectly dry-aged beef within 3 to 4 weeks. Tub.10 material is great for making dried ham and is recommended for various meat products, cooked items, and fermented goods. The special Lava diaphragm vacuum bags allow water, vapor, and flavors to permeate, enhancing the dry-aging process. Inside Lava A-Vac Dry-Aging bag, a complex biochemical process occurs, resulting in an unparalleled taste experience. Your first bite will feel like the best steak you've ever had, with tender muscle fibers delivering a heavenly sensation. These bags are suitable for vacuum sealing with the Lava Vacuum Sealer or any other brand. Detailed instruction manual and "Vacuum-Strips" are provided for use with external vacuum sealers, ensuring a quick and effective vacuum seal. Includes2 x Size S bag