Dry-aged herb pork
Dry-aged pork loin from our prime pork is ideal for whole-body preparation. The cut comes from the back of the herb-fed pig. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.
The characteristics of the Dry Aged Pork Loin
The loin strings lie to the right and left of the spine. The loin or loin cutlet has very little connective tissue and, apart from the fat layer, is relatively lean . This makes it ideal for a juicy roast or as a smoker.
Black Forest Prime Pork – our premium pork steaks
To meet even the highest quality standards, we created our "Black Forest Prime Pork." Under this seal of quality, we age only select top-quality cuts of herb-cured pork. After slaughter, the prime pork is dry-aged on the bone for up to four weeks in our salt-stone chamber, resulting in exceptionally tender steaks with excellent flavor.
Raising our herb pigs
Our pig farm is located on the Engler family farm in the Markgräflerland region, where the first pig hotel in southern Baden has been operating since 2019. Here, the pigs enjoy a species-appropriate life on straw with outdoor access. Every three weeks, we receive approximately 240 piglets, which are raised slowly and without antibiotics until they reach slaughter age at seven months. The short supply chain brings the meat to the consumer via only two stations, ensuring quality and fair prices.
Preparation of pork loin
Prepare rack of pork on the grill – in 5 steps
- Prepare an indirect zone on the grill at 130°C.
- Cut into the rind, add salt; season the rest of the back to taste.
- Place in the indirect zone and cook until approx. 5°C before the desired core temperature.
- Heat the grill to 250–300°C, ideally with top heat, and return the rack until the crust is crispy.
- Carve across the grain and serve on warmed plates.
Prepare pork loin in the oven – in 5 steps
- Bring the pan to high direct heat and season the rack of pork.
- Sear on all sides.
- Preheat oven to 130 °C.
- Bring to the desired core temperature in the oven and let it rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
Measuring the core temperature of the pork loin
To cook the meat perfectly, we recommend a digital probe thermometer. Tip: Measure the required penetration depth by placing the probe against the meat and then inserting it up to the mark.
Pork loin core temperature
The recommended core temperature for our loin is 66 °C for a juicy result.
Aus eigenem & Partner ViehbestandDry Aged Pork Loin
Dry Aged Pork Loin
4 Wochen dry aged Rücken – saftig, nussig, knusprige Schwarte.
Regular price
53,99 €
Sale price
53,99 €
Regular price
Unit price
27,00 €
per
kg
Tax included.
Shipping calculated at checkout.
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Dry-aged herb pork
Dry-aged pork loin from our prime pork is ideal for whole-body preparation. The cut comes from the back of the herb-fed pig. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.
The characteristics of the Dry Aged Pork Loin
The loin strings lie to the right and left of the spine. The loin or loin cutlet has very little connective tissue and, apart from the fat layer, is relatively lean . This makes it ideal for a juicy roast or as a smoker.
Black Forest Prime Pork – our premium pork steaks
To meet even the highest quality standards, we created our "Black Forest Prime Pork." Under this seal of quality, we age only select top-quality cuts of herb-cured pork. After slaughter, the prime pork is dry-aged on the bone for up to four weeks in our salt-stone chamber, resulting in exceptionally tender steaks with excellent flavor.
Raising our herb pigs
Our pig farm is located on the Engler family farm in the Markgräflerland region, where the first pig hotel in southern Baden has been operating since 2019. Here, the pigs enjoy a species-appropriate life on straw with outdoor access. Every three weeks, we receive approximately 240 piglets, which are raised slowly and without antibiotics until they reach slaughter age at seven months. The short supply chain brings the meat to the consumer via only two stations, ensuring quality and fair prices.
Preparation of pork loin
Prepare rack of pork on the grill – in 5 steps
- Prepare an indirect zone on the grill at 130°C.
- Cut into the rind, add salt; season the rest of the back to taste.
- Place in the indirect zone and cook until approx. 5°C before the desired core temperature.
- Heat the grill to 250–300°C, ideally with top heat, and return the rack until the crust is crispy.
- Carve across the grain and serve on warmed plates.
Prepare pork loin in the oven – in 5 steps
- Bring the pan to high direct heat and season the rack of pork.
- Sear on all sides.
- Preheat oven to 130 °C.
- Bring to the desired core temperature in the oven and let it rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
Measuring the core temperature of the pork loin
To cook the meat perfectly, we recommend a digital probe thermometer. Tip: Measure the required penetration depth by placing the probe against the meat and then inserting it up to the mark.
Pork loin core temperature
The recommended core temperature for our loin is 66 °C for a juicy result.
