You may have heard of dry aged beef, but what about dry aged pork? Traditionally, pork has not been dry aged simply because it’s not worth the process for commodity pork—inferior pork doesn’t get better with age. Compart Duroc pork, however, is a heritage breed of pork specifically bred for its superior flavor, juiciness, and tenderness. It contains a higher percentage of intramuscular fat (also known as marbling) and a higher pH, which makes it naturally more tender and juicy.
Dry aging takes Compart Duroc pork to another level of tenderness and robust flavor. Despite the marbling, the pork remains 96% lean. While many pork recipes use brining to add flavor and prevent it from drying out, dry aged pork can go straight onto the grill or into the oven, and still maintain its juiciness. The resulting pork has a buttery texture that will melt in your mouth.
Compart Duroc dry aged pork is exclusive in Chicagoland to Standard Market. Try these simple fool-proof methods from our butchers and taste the difference that dry aging can make!
Dry Aged Bone-In Pork Chops
For a gas grill, heat one burner to high heat. For a charcoal grill, pile the coals on one side of the grill. Season chops generously with sea salt and freshly cracked black pepper. Grill over direct heat for 3 minutes. Move chops to indirect heat and grill for 7–8 minutes, or until pork reaches 145°F in the center. Remove and let stand for 5 minutes before serving.
Dry Aged Bone-In Pork Roast
Pre-heat oven to 500°F. Place pork roast in a roasting pan. Season roast with the juice and zest of one orange, 2 minced garlic cloves, 1 tablespoon chopped fresh sage, and 2 teaspoons of crushed pink peppercorns. Place roast in the oven for 12–15 minutes until it develops a light crust. Reduce oven temperature to 350°F and continue roasting for approximately 30 minutes, or until pork reaches 145°F in the center. Remove and let stand for 10 minutes before slicing.
Posted on 10/16/13.