Hot take: My uncle was wrong about aging pork loins

He insisted a 21-day dry age on a whole pork loin was a waste, but after trying it on a Berkshire cut last month, the flavor and texture were incredible. I now have customers specifically asking for it, which proves the extra time and care pays off. Has anyone else had success with longer pork aging cycles, or am I just getting lucky?

3 comments

3 Comments

alice_singh6610d ago

Totally get where you're coming from. My buddy at the shop swore a 14-day age on Duroc pork chops was pointless, but the difference was night and day. The meat was so much more tender and had this deep, nutty flavor that regular chops just don't have. We started offering it as a weekend special and it sells out every single time. Sometimes you just have to ignore the old advice and try it for yourself.

riley_miller2510d ago

Our dry-aged Berkshire chops for 21 days had way more flavor than any Duroc we tried.

felix_williams713d ago

You're absolutely right about that.