"Bing" is my friend
Not much stuff out there on the subject, but I did find a site that seems somewhat authoritative--
A couple of points I noted was that pork can be aged, but the time frame is short. The max time I saw was 14 days.
They also said most aging was wet, but did not rule out dry.
Pretty good read.
Some "blogs" have "tested" the Compart dry aged pork.
I take them with a grain of salt, but here is a typical one:
Compart is a major player in the Duroc market.
Their prices are astronomical
for Duroc though.
I just bought center cut bone in Duroc rib roasts for right at $4/lb. That is just a tad over the crappy commodity pork in the super market!
My meat guy cut them into 1.25" bone-in chops and about 1/2 of them are "porterhouse style" with tenderloin on the inside of the bone!
So much better than commodity pork, but not quite the level of Berkshire.
I will be posting a cook thread when I get some good pics.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.