Fine Swine: Dry Aged Compart Duroc

Dry Aged Pork ChopsWhat can you find that’s new, unique and affordable to put on your menu? Just when you think there’s nothing on the market that could beat the epicurean luxury of dry aged beef, Compart Farms delivers a stunning alternative – dry aged Duroc pork.

Think dry aged pork is crazy? Think again! Compart Duroc Dry Aged Pork can spark new business for your operation, drive higher food margins, delight your guests and build customer base.

What Makes Fine Swine

Where the Black Angus breed of cattle is synonymous with superior quality, the same phenomenon is also true of Duroc pork. Duroc pork has been identified and documented by the National Pork Producers as a superior genetic source for improved eating.

Duroc-BoarOften described as “red pigs with drooping ears”, Duroc pork is thought to have come from Spain and Portugal dating back to the 1400’s. Unlike commodity pork deemed “the other white meat” by the National Pork Board, Duroc pork is bright reddish pink in color.

Pigs in the Compart Family Farms’ Duroc sired meat program, are of the same genetic makeup and fed the same proprietary ration throughout the growing and finishing phases. This combination reduces the variability routinely found in the pork industry today.

Only Compart’s Duroc pork contains a higher percentage of intramuscular fat (marbling) and a higher pH. Unlike ordinary pork, it is more heavily marbled, yet still 96% lean.

How Dry Aged Pork Works

Dry aging is an old world tenderization process that creates a more complex flavor in the meat. The outside of the meat becomes hard and envelops a crust, while the meat inside the crust develops a fine rich, concentrated flavor and tender texture, as the natural moisture in the muscle evaporates. When the meat has reached its desired age, the inedible outer crust is carefully removed and discarded.

Photo Feb 16, 5 26 52 PMTo properly dry age you must have separated refrigerated space with precise temperature, relative humidity and air circulation controls along with specific UV lighting to control bacteria growth to create the perfect environment. Compart Duroc whole pork loins sit in their dry aging room for 7-21 days compared to longer time spans used for beef. A shorter aging period is possible because pork loins are smaller and more delicate than beef, and thus take less time to achieve the benefits of dry aging.

The naturally more abundant intramuscular fat present in Compart Duroc pork provides the ability to adapt to the moisture loss of dry aging while still retaining the juiciness in the finished product. These attributes deliver optimum conditions for the dry aging process.

The end result is a firmer yet tender texture with a well refined flavor finish. Dry aging combined with the favorable muscle pH and marbling qualities of the Compart Duroc breed elevates pork to a whole new level.

Bag It Now!

Photo Feb 16, 5 27 32 PMTraditionally speaking, pork has not been dry aged – until now. The best cuts in this category you can buy for your menu are Compart’s Duroc dry aged pork Porterhouses and Ribeyes.

Compart Duroc Dry Aged Pork is an affordable, exciting new option to enhance your menu. It gives meat loving customers a new dining option and helps you drive additional margins for your operation.

From the desk of John Cecala || Website LinkedIn @BuedelFineMeats  Facebook

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