It is no secret that dry aging is becoming increasingly popular. The advantages are obvious, taste is so different, the improved tenderness, the significantly improved cooking properties and the result, is meat as it should be when it’s dry aged.
However, for many Dry Aged Beef is still the epitome of a perfect steak. But what about dry aged pork? It is beginning to slowly dawn on the gourmet horizon that great dry aging results can also be achieved with other meats. In direct comparison, a dry aged pork steak has a surprisingly intense flavour.
There are no rancid or musty flavours but only exciting, nutty and intensive aromas that are very pleasant. The pork also becomes extremely tender when you cut through it to eat, a completely new and positive meat experience.
The recipe and aging parameters for your DRY AGER can be found below.
The topic of dry aged pork will certainly become more and more important over time.
As with beef, the important thing here is the basic product that is hung or placed in the DRY AGER Dry Aging fridge.
The pork loin should have a firm, white layer of fat and beautifully marbled flesh. Then nothing stands in the way of the perfect maturing result.
The most important thing when dealing with pork is a stronger focus on hygiene.
Pork is naturally more contaminated with germs. It is therefore even more important to use a dry aging cabinet equipped with active sterilisation systems.
DRY AGER models have a 3-component sterilization system. The combination of an active carbon filter, a UVC sterilisation box and an antibacterial inner container coating make the original DRY AGER one of the safest dry aging cabinets.