Initially, dry aging was a preservation technique that dates back to the middle ages. Back then caves would have been used to store the meat with its lower temperatures and good levels of humidity. As time progressed and we became more advanced dry aging would then move on to being done in cellars. Today with the development of refrigeration, dry aging is no longer an essential method to preserve meat, however, due to its natural ability to amplify the flavors of meat, people still like to dry age.
We introduce to you the KLINGEMAN 21 DAY DRY AGED PRIVATE RESERVE PORK CHOP! These chops are tasty! Well marbled, and full of exciting flavor!
Each package varies with 1 to 2 chops per package, but when placing the order it is for 2 chops total.