Sentinella transforms any refrigerator into a precision charcuterie curing chamber — monitoring temperature, humidity, and weight automatically, so your salami, coppa, and prosciutto come out perfect every time.
Built by a home charcuterie maker, for home charcuterie makers. Every feature exists because it solved a real problem.
No IT degree required. If you can plug in a fridge, you can set up Sentinella.
1 — Create your project
2 — Calculate Salt & Cure · Curing Phase
3 — Drying Phase · Monitor, Track & Estimate Completion
The gap between "throw it in the fridge and hope" and a $5,000 commercial chamber just got filled.
| Feature | Sentinella | DIY Setup | Commercial Chamber |
|---|---|---|---|
| Automated climate control | ✓ | Sometimes | ✓ |
| Fogger / humidifier control | ✓ | ✗ | ✓ |
| Weight loss tracking | ✓ | ✗ | ✗ |
| Auto-calculates salt, cure & curing time | ✓ | ✗ | ✗ |
| Predicts completion date from weight trend | ✓ | ✗ | ✗ |
| Adjustable temp, humidity & % loss targets | ✓ | ✗ | Sometimes |
| Web dashboard | ✓ | ✗ | ✗ |
| Remote monitoring | ✓ | ✗ | ✗ |
| Multiple simultaneous projects | ✓ | ✗ | ✗ |
| Works with your existing fridge | ✓ | ✓ | ✗ |
| Data history & charts | ✓ | ✗ | Rarely |
| Price | ~$799–$899 | $0–$500 + your time | $3,000–$10,000+ |
If you're already spending real money on quality meat, casings, and salt — you shouldn't be babysitting a thermometer.
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