Page 11 - Australian Pork Newspaper

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The versatility of dry-aged, from steaks to roasts. Dry aged pork is available from $10/kg in supermarkets.
Aussie dry aged pork debut
IF you’re looking for “It’s so easy to get a re- “Consumers want to
to come online, given its success.
something a little dif- ferent for dinner, a new flavour sensation is dry aged pork.
ally good crackle on it.” Similar to other pork product, dry aged pork costs about $10/kg in a
try new things, but they also want to support Aus- tralian agriculture,” Ms Andrae said.
“At this stage it’s still niche.
While high-end restau- rants and butcheries have been using the method of dry aging pork almost ex- clusively, the Australian product has made its debut and is now available at supermarkets.
supermarket.
Using a process known
When asked about sup- pliers, she said, “At this stage, it’s only Borrowdale Free Range Pork farm in Queensland, but we’re ex- pecting more producers
“We hope to see further uptake by more supermar- kets of dry aged pork in the future, as consumers become more confident cooking new products at home.”
Agnes co-owner and chef Ben Williamson said dry aged pork is a superior product with added flavour when compared to regular pork products stocked on supermarket shelves.
Dry ageing, on the other hand, requires days or weeks in a clean refriger- ated environment with no other food present – the optimal being about two months.
as ‘wet ageing’, most pork is vacuum packed soon after butchering.
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“That dry ageing pro- cess – it just adds so much flavour and texture to the product,” Mr Williamson said.
“My favourite recipe is a simple roast,” Mr Wil- liamson said.
“You lose some mois- ture in the process but the more moisture you lose, the more intense the fla- vour becomes.
“Season it really well, roast it and serve it up with your favourite veg- etables.
“It’s not overly porky though,it’sslightlynuttier. “You get the best crack-
Australian Pork Lim- ited chief executive of- ficer Margo Andrae said the release of the product was timely, with people experimenting more in the kitchen.
ling off dry aged pork.
The dry aged pork can be cooked in the same way as other cuts of pork.
BaconFest gets bigger
MORE than 15,000 people are expected to bring home the bacon from Kingaroy in Queensland.
is celebrity chef Miguel Maestre, who will cook up a host of demonstra- tions over the weekend.
The Kingaroy Bacon- Fest – a celebration of all things pork – will be held from August 19-21 and organisers are expecting a bigger than ever turnout from far and wide.
“In addition, we’ll have past favourites in- cluding the Wine and Swine evening event, Long Table Breakfast, food and local pro- ducers’ market, Bacon- Fest Pinup Pageant and Beard of BaconFest competition – a bacon eating competition – and live music,” Ms Board said.
After last year’s vir- tual event, chief ba- coner Kristy Board said BaconFest would be back with renewed energy.
For more informa- tion, visit kingaroyba confest.com.au
This year’s headliner
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Australian Pork Newspaper, February 2022 – Page 11
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