Dry aging allows a series of processes to enhance the flavour of our meat; enzymes break down the proteins, carbohydrates and fats, developing a much more flavoursome product that is sweeter and has great umami flavours with a much superior tenderness.
The pork need a minimum of 10 days in the dry ager for the above to take affect however we keep ours in the chamber for up to four weeks to really develop those prosciutto-like flavour notes.
Serves 4-6
