DRY AGEING & SMALL GOODS

The concept of DRY AGEING

The dry-aging of meat, is one of the oldest techniques out there. Hung in our dry ager for a period of 4-6wks on view. It enhances the flavour and tenderness of our meat.

During the aging process enzymes break down the connective tissue between the muscle fibre, tenderising the meat. At the same time, the cut of meat loses moisture, concentrating the flavour of the meat.

Here, it can mature and rest and reach its highest possible grade.

Small Goods

Prepared by hand, using old school techniques. I have been taught for over 20 years, using only the best quality pork & German Beechwood chips. We have sliced Virginian ham, bacon, kabanas, fritz, bier sticks & pepperoni to name a few.

Ham on the bone orders welcome, give us a call on (08) 7130 0312.