Dry-aged herb pork chop
When properly prepared, dry-aged prime pork chops produce juicy, flavorful pork steaks. These pork chops are best suited for pan-frying or grilling. They come from the back of herb-cured pigs. Through our own rearing and slaughtering, we influence animal welfare at every stage, thus ensuring the quality of the meat.
The characteristics of the dry-aged cutlet
The chop strings lie to the right and left of the spine. The front chops are also called shank chops . The dry-aged chop has very little connective tissue and, except for the layer of fat, is relatively lean , making it ideal for pan-frying.
Black Forest Prime Pork – our premium pork steaks
To meet even the highest quality standards, we created our "Black Forest Prime Pork." Only select top-quality cuts of herb-cured pork carry this seal of quality and are dry-aged on the bone for up to four weeks in our salt-stone chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our herb pigs
Our pig farm is located on the Engler family farm in the Markgräflerland region, home to the first pig hotel in southern Baden since 2019. Here, the pigs live in a species-appropriate animal welfare barn on straw and with outdoor access. Our slower fattening method results in higher-quality meat. The closed system ensures that we can completely avoid the use of antibiotics.
Preparation of dry-aged pork chops
How to prepare dry-aged pork chops on the grill – in 6 steps
- Prepare 2 grill zones:
1st zone: As high heat as possible;
2nd Zone: Only the indirect heat of Zone 1. - Salt the steak and after 2-3 minutes place it in the hot zone, grilling it on all sides.
- Place in the indirect zone and reduce the heat.
- Insert the core temperature probe into the steak.
- When the desired core temperature is reached, remove from the grill and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to prepare dry-aged pork chops in a pan – in 5 steps
- Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to approx. 120 °C.
- Salt the steak, add oil to the pan and sear it on all sides.
- Cook in the oven until the desired core temperature is reached.
- Let it rest for 2-3 minutes.
- Carve across the grain and serve.
Measure core temperature of the chop
A digital probe thermometer is ideal for precisely cooking meat. Tip: Measure the penetration depth by placing the probe against the piece of meat and inserting it to the mark.
Dry Aged Pork Chop Core Temperature
The right internal temperature is a matter of taste. For dry-aged chops, we recommend 54°C for medium-rare. Here are the guidelines:
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration, still strongly reddish | 52-56 °C |
| medium | Clearly visible color change, another shade of red | 56-60 °C |
| Well Done / Through | Almost no red tone left | 60-64 °C |
Aus eigenem & Partner ViehbestandDry Aged Pork Chop
Dry Aged Pork Chop
Vier Wochen dry aged für supersaftige Schweinesteaks mit intensivem Aroma und butterzarter Textur.Regular price
10,99 €
Sale price
10,99 €
Regular price
Unit price
27,48 €
per
kg
Tax included.
Shipping calculated at checkout.
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Dry-aged herb pork chop
When properly prepared, dry-aged prime pork chops produce juicy, flavorful pork steaks. These pork chops are best suited for pan-frying or grilling. They come from the back of herb-cured pigs. Through our own rearing and slaughtering, we influence animal welfare at every stage, thus ensuring the quality of the meat.
The characteristics of the dry-aged cutlet
The chop strings lie to the right and left of the spine. The front chops are also called shank chops . The dry-aged chop has very little connective tissue and, except for the layer of fat, is relatively lean , making it ideal for pan-frying.
Black Forest Prime Pork – our premium pork steaks
To meet even the highest quality standards, we created our "Black Forest Prime Pork." Only select top-quality cuts of herb-cured pork carry this seal of quality and are dry-aged on the bone for up to four weeks in our salt-stone chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our herb pigs
Our pig farm is located on the Engler family farm in the Markgräflerland region, home to the first pig hotel in southern Baden since 2019. Here, the pigs live in a species-appropriate animal welfare barn on straw and with outdoor access. Our slower fattening method results in higher-quality meat. The closed system ensures that we can completely avoid the use of antibiotics.
Preparation of dry-aged pork chops
How to prepare dry-aged pork chops on the grill – in 6 steps
- Prepare 2 grill zones:
1st zone: As high heat as possible;
2nd Zone: Only the indirect heat of Zone 1. - Salt the steak and after 2-3 minutes place it in the hot zone, grilling it on all sides.
- Place in the indirect zone and reduce the heat.
- Insert the core temperature probe into the steak.
- When the desired core temperature is reached, remove from the grill and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
How to prepare dry-aged pork chops in a pan – in 5 steps
- Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to approx. 120 °C.
- Salt the steak, add oil to the pan and sear it on all sides.
- Cook in the oven until the desired core temperature is reached.
- Let it rest for 2-3 minutes.
- Carve across the grain and serve.
Measure core temperature of the chop
A digital probe thermometer is ideal for precisely cooking meat. Tip: Measure the penetration depth by placing the probe against the piece of meat and inserting it to the mark.
Dry Aged Pork Chop Core Temperature
The right internal temperature is a matter of taste. For dry-aged chops, we recommend 54°C for medium-rare. Here are the guidelines:
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration, still strongly reddish | 52-56 °C |
| medium | Clearly visible color change, another shade of red | 56-60 °C |
| Well Done / Through | Almost no red tone left | 60-64 °C |
