Dry-aged pork loin from prime pork
Dry-aged pork loin from prime pork is ideal for preparing a succulent dry-aged pork loin roast . This 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 properties of pork loin
The loin of pork , or pork loin , lies on the right and left sides of the spine. The loin has very little connective tissue and, apart from the layer of fat, is relatively lean . This cut is therefore ideal for quick frying and low-temperature cooking. Salmon is also very well-suited for a healthy diet, for example, for athletes.
Black Forest Prime Pork – our premium pork steaks
To meet even the highest quality standards, we created our "Black Forest Prime Pork," or simply "Prime Pork." Under this seal of quality, we age only select top-quality cuts of herb-cured pork.
After slaughter, we dry-age the Black Forest Prime Pork on the bone for up to four weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
After slaughter, we dry-age the Black Forest Prime Pork on the bone for up to four weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from partner farms.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from partner farms.
Preparation of dry-aged pork loin
How to prepare dry-aged pork loin on the grill – in 6 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- Prepare 2 zones on the grill: high heat in zone 1 and indirect heat in zone 2.
- Take the steak out of the fridge, add salt, and after 2-3 minutes place it in the hot zone and grill it on all sides.
- Place the steak in the indirect zone and reduce the heat in the hot zone.
- Insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature , remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Dry-aged loin in the pan – in 5 steps
Basically, the technique differs little from grill to pan. It's important to use a heavy, solid pan.
Preparation:
Preparation:
- Place the pan on the stove and preheat without oil for 2-4 minutes at maximum heat. Preheat the oven to approx. 120 °C.
- Remove the steak from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides.
- Then place the steak in the oven and insert the core temperature probe into the steak.
- When the steak reaches the desired internal temperature , remove it from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring core temperature on the pork loin
To cook the meat to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the center of the meat.
Tip: Place the probe lengthwise on the piece to measure the penetration depth and insert it lengthwise into the piece up to your finger.
Tip: Place the probe lengthwise on the piece to measure the penetration depth and insert it lengthwise into the piece up to your finger.
Dry Aged Pork Chop Core Temperature
Essentially, core temperature is a matter of taste. Here's a core temperature list with our recommendation for dry-aged backs :
| 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 of the meat, but still very reddish |
Aus eigenem & Partner ViehbestandDry-aged pork loin
Dry-aged pork loin
Lean back piece of herb pork, dry-aged for tender meat and intense aroma
Regular price
10,40 €
Sale price
10,40 €
Regular price
Unit price
26,00 €
per
kg
Tax included.
Shipping calculated at checkout.
inkl. MwSt. zzgl. Versand
Dienstags und Donnerstags VersandtagCouldn't load pickup availability
Bezahle bequem mit PayPal oder weiteren Zahlungsmitteln 
Dry-aged pork loin from prime pork
Dry-aged pork loin from prime pork is ideal for preparing a succulent dry-aged pork loin roast . This 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 properties of pork loin
The loin of pork , or pork loin , lies on the right and left sides of the spine. The loin has very little connective tissue and, apart from the layer of fat, is relatively lean . This cut is therefore ideal for quick frying and low-temperature cooking. Salmon is also very well-suited for a healthy diet, for example, for athletes.
Black Forest Prime Pork – our premium pork steaks
To meet even the highest quality standards, we created our "Black Forest Prime Pork," or simply "Prime Pork." Under this seal of quality, we age only select top-quality cuts of herb-cured pork.
After slaughter, we dry-age the Black Forest Prime Pork on the bone for up to four weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
After slaughter, we dry-age the Black Forest Prime Pork on the bone for up to four weeks in our in-house salt chamber. This guarantees extremely tender steaks with excellent flavor.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from partner farms.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from partner farms.
Preparation of dry-aged pork loin
How to prepare dry-aged pork loin on the grill – in 6 steps
When preparing food on a grill, it's important that it has a lid. It doesn't matter whether the grill is charcoal, gas, or electric.
Preparation:
Preparation:
- Prepare 2 zones on the grill: high heat in zone 1 and indirect heat in zone 2.
- Take the steak out of the fridge, add salt, and after 2-3 minutes place it in the hot zone and grill it on all sides.
- Place the steak in the indirect zone and reduce the heat in the hot zone.
- Insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature , remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Dry-aged loin in the pan – in 5 steps
Basically, the technique differs little from grill to pan. It's important to use a heavy, solid pan.
Preparation:
Preparation:
- Place the pan on the stove and preheat without oil for 2-4 minutes at maximum heat. Preheat the oven to approx. 120 °C.
- Remove the steak from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides.
- Then place the steak in the oven and insert the core temperature probe into the steak.
- When the steak reaches the desired internal temperature , remove it from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring core temperature on the pork loin
To cook the meat to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the center of the meat.
Tip: Place the probe lengthwise on the piece to measure the penetration depth and insert it lengthwise into the piece up to your finger.
Tip: Place the probe lengthwise on the piece to measure the penetration depth and insert it lengthwise into the piece up to your finger.
Dry Aged Pork Chop Core Temperature
Essentially, core temperature is a matter of taste. Here's a core temperature list with our recommendation for dry-aged backs :
| 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 of the meat, but still very reddish |
