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I’ve thought about doing pork, as well, but more the loin than the butt. (other topic for another posting).
When I started dry-aging again, I became interested in the pork-side aspects, which led me to this website: Compart Duroc Dry Aged Pork
They are offering the pork equivalent of ribeye and porterhouse chops and it got me thinking that this is worth an experiment, especially after I’ve got a stock of dry-aged beef in the freezer for steak night and I don’t need to be filling the fridge totally with beef.
There are people who say that dry-aging pork doesn’t make much difference, but clearly the Compart Duroc Johnnies think … well, they think that people will pay for it. Cynical me, that’s not the same thing as saying that they think it makes a difference.
I’m going to try dry-aging pork.
But I don’t know how to get a pork “sub-primal”. I would appreciate any advice you have on sources.
And I don’t know if I should do a Boston Butt (shoulder) or the pork equivalent of a ribeye. Maybe I should try to do a 1/2-size version of each to compare. They can share one shelf on the fridge. They can get to know each other. They can be friends.