Aged pork

[atomicsmoke]

I've been reading about dry aged pork loins. Not supermarket kind, but heritage pork with a thick layer of fat.

30 days.. as long as 6 weeks. It's described as having the same funky side as aged beef.

Anyone tried aging pork? Or ate aged pork from butcher.

 

[myownidaho]

Now that sounds intriguing.

 

[oddegan]

I'd be way more likely to eat aged pork than that sashimi chicken.

 

[atomicsmoke]

I'd be way more likely to eat aged pork than that sashimi chicken.

The loin is cooked after ageing.