• Dry Aged Schweinekotelett
  • Dry Aged Schweinekotelett
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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.
Cutting Dry Aged Chop

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

  1. Prepare 2 grill zones:
    1st zone: As high heat as possible;
    2nd Zone: Only the indirect heat of Zone 1.
  2. Salt the steak and after 2-3 minutes place it in the hot zone, grilling it on all sides.
  3. Place in the indirect zone and reduce the heat.
  4. Insert the core temperature probe into the steak.
  5. When the desired core temperature is reached, remove from the grill and let rest for 2-3 minutes.
  6. Carve across the grain and serve on warmed plates.

How to prepare dry-aged pork chops in a pan – in 5 steps

  1. Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to approx. 120 °C.
  2. Salt the steak, add oil to the pan and sear it on all sides.
  3. Cook in the oven until the desired core temperature is reached.
  4. Let it rest for 2-3 minutes.
  5. 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
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Dry Aged Pork Chop

Dry Aged Pork Chop

Vier Wochen dry aged für supersaftige Schweinesteaks mit intensivem Aroma und butterzarter Textur.
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10,99 €
10,99 €
27,48 € kg
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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.
Cutting Dry Aged Chop

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

  1. Prepare 2 grill zones:
    1st zone: As high heat as possible;
    2nd Zone: Only the indirect heat of Zone 1.
  2. Salt the steak and after 2-3 minutes place it in the hot zone, grilling it on all sides.
  3. Place in the indirect zone and reduce the heat.
  4. Insert the core temperature probe into the steak.
  5. When the desired core temperature is reached, remove from the grill and let rest for 2-3 minutes.
  6. Carve across the grain and serve on warmed plates.

How to prepare dry-aged pork chops in a pan – in 5 steps

  1. Preheat pan without oil for 2-4 minutes at maximum heat, preheat oven to approx. 120 °C.
  2. Salt the steak, add oil to the pan and sear it on all sides.
  3. Cook in the oven until the desired core temperature is reached.
  4. Let it rest for 2-3 minutes.
  5. 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

Frequently Asked Questions

Is it possible to ship meat and sausage in the summer?

Yes, thanks to our innovative, sustainable paper packaging, shipping is possible even on very hot days

How is the goods cooled

If your package contains goods that require refrigeration , they will be cooled using ice packs made of pure water . The package is also insulated with our innovative, sustainable paper packaging .

How are the products packaged?

Almost all products are individually vacuum-packed . Only a few smoked products are simply wrapped.

Do I have to be at home when my package is delivered?

Our shipping service provider, GO! Express, has a delivery authorization to leave packages if no one is at home . While our packaging keeps items cold for up to 48 hours , you should always ensure someone is available to receive the package . It may also be advisable to have your package delivered to your workplace . You can safely keep the package sealed in a cool place until the end of the day. If, despite all these measures, you are not at home, GO! Express will attempt to contact you.

Can I refreeze products that were shipped frozen, even if they are delivered thawed?

Since our sustainable packaging ensures that the cold chain is never interrupted , you can refreeze the products without any worries .

If I order multiple pieces of one item, will I receive them all at once?

If you order multiple pieces of an item, you will, of course, receive the requested number individually packaged in the weight/quantity specified in the shop.