I always thought dry aging was just for steaks, but a guy in Kansas City showed me a whole hog he did

He had it hanging for 45 days, which I thought would ruin it, but the flavor was incredible (like nothing I've had before). Found the full process in an old guild handbook from the 70s. Has anyone else tried dry aging larger cuts like that?

3 comments

3 Comments

zara5721mo ago

Honestly thought dry aging anything bigger than a ribeye was a waste. That Kansas City story is wild, 45 days on a whole hog sounds insane. The old guild methods must have some real science behind them, crazy how the flavor develops.

hugo_schmidt1mo ago

Imagine the funk from that hog after 45 days.

finleyf881mo agoMost Upvoted

Doubt it's that much better than a regular roast. I mean, it's still just pork at the end of the day, idk. Maybe it's just me but the whole thing sounds kinda overhyped.