Stopped into a butcher shop in Portland last weekend and they had duck hanging from the ceiling

I walked in and there were like 20 whole ducks just dangling there with no wrapping or anything, which I guess is how they age them but I've never seen it done like that before. Has anyone tried aging poultry this way or is it mostly for flavor?

2 comments

2 Comments

nathana481mo ago

Dry ages fine just keep the humidity right and air moving around em.

kelly_nelson951mo ago

Walked into a shop in Vermont once and they had a whole pig hanging from a hook right next to the front counter, dripping a little onto the floor, and the owner just laughed and said "that's the flavor dripping out.