Red Wattle Pork Chop 35 Day Dry-Age

Chef Justin Brunson (Brunson Meat Co.) is changing the game when it comes to dry aging meat. Our in-house method begins with a selection of noble molds, central to our proprietary dry-aging process. With a focus on craftsmanship, our clients are privileged to proteins perfected by these natural fungi, that enhance both flavor and texture during the aging process. These premium bone-in Red Wattle pork chops are regeneratively raised on-pasture and antibiotic free using traditional farming methods. Already known for the breed's extraordinary, undiminished flavors, each chop is meticulously dry aged for 35 days using noble molds, a process that enhances its natural richness and complexity. The result is a culinary masterpiece with a harmonious blend of sweet, nutty, and floral notes, complemented by robust and concentrated flavors that are simply unforgettable. Perfectly brined for an added depth of taste, this pork chop promises a bold dining experience that elevates your meal to new heights. Savor the difference that quality and craftsmanship can make! View Item Spec Sheet