The present disclosure refers to an ageing method for a food product (9), in particular speck or another cured meat that, during the ageing period, is dehydrated at least partially, with a lowering of the water content in the product. The method includes the steps of positioning the food product to be aged (9) into an inner chamber (20) of an ageing store (2), inside which a modified atmosphere is produced the modified atmosphere comprising nitrogen and is poor in oxygen in comparison to a normal air. After an ageing period, the aged product (90) is removed from the inner chamber (20). The method is useful for preventing the growth of mould from ageing on the surface (91) of the aged food product (90). The present disclosure refers also to an ageing equipment (1) for a food product (9).
