Practised by only the very best butchers, we hang our free range pork in our state state-of-the-art facility. The natural enzymes in the meat go to work, with the final product being incredibly tender and the flavour is intensified. Our free range pork is locally sourced from our premier farmers in Victoria and are dry aged for 28 days.
We recommend consuming dry aged products within 3 days. Not suitable to be frozen.