Dry AgingQuality

German premiumDry Aged
pork

For the production of our bone-matured pork brand PORKI, we work with two producer associations from the south Oldenburg area. They both have a long tradition in the production of first-class pork.

We only process animals that have been crammed for a long time and have fattened a lot. This is because only fat and thick pigs that have been fed with very good fodder will develop intramuscular fat. Due to our high standards, we only process breeds that put on weight very well and we abstain from supporting turbo-breeding.
Many farmers that we receive our meat from have closed circles of production, which means that they produce their own fodder, their piglets come from their own sows and the dung is distributed on their fields.

RealCraft

Old
craftmanship

We refine our pork by dry aging it. With that, the meat is hung dry on the bone over several weeks, following the motto “What matures for a long time finally becomes good”. We have made it our job to refine and perfect meat according to the old craftmanship with the dry aging method.

We focus on
quality

We exclusively use meat from the best German pigs, that come from two producer associations from the south Oldenburg area. This is inspected under special criteria upon the arrival of the raw goods. The quality criteria include freshness, marbling of the musculature as well as the structure and colour of the meat. Only the best pork is going into our maturation chambers for refinement. We lay special focus on the professional and hygienic processing of the meat according to set hygiene standards. On top, our company is IFS certified.

Dry aging
process

We refine the pork over 21 days in specially designed climate chambers. The meat is hung dry on the bone in cooled and intensively ventilated chambers. Temperature, humidity and air circulation have to be constantly controlled. To ensure this, the rooms are permanently flushed with salty air. Through the long maturation time, the meat develops its unique flavour. The result is perfectly refined top-class German dry aged pork.

Craftsmanship meets modernity

After the pork has been hung for several weeks, all cuts and products are cut on a daily basis and processed according to the customer’s orders. Thanks to our expertise in meat cutting and the love for our products, we can offer a grand variety of pork steak cuts to our customers.

OurHighlights

Dry AgedPork Tomahawk Steak

Cut from the pork back
Nicely pronounced marbling
Intensive nutty flavour
Matured on the bone over 3weeks
Germanpremium meat
Cut
Content
Approx 0,4 kg
01
05

Dry Agedpork carrée 4 ribs

Cut from the pork back
Grease top keeps the juiciness whilst cooking
Intensive nutty flavour
Matured on the bone over 3 weeks
German premium meat
Cut
Content
Approx 1,5 kg
02
05

Dry Agedpork chop

Cut from the middle to rear back
The beloved classic
Intensive nutty flavour
Matured on the bone over 3 weeks
German premium meat
Cut
Content
Approx 0,3 kg
03
05

Dry AgedPork Porterhouse Steak

T-shaped bone separates fillet from chop
Slight grease cover keeps juiciness whilst cooking
Intensive nutty flavour
Matured on the bone over 3 weeks
German premium meat
Cut
Content
approx 0,5-0,6 Kg
04
05

Dry AgedPOrk rib eye steak without bone

Cut from the pork high rib
Meat is fatty with an extensive marbling
Intensive nutty flavour
Matured on the bone over 3 weeks
German premium meat
Cut
Content
Approx 4x0,2 kg
05
05

DRY AGED
Carré 8 Ribs

✓ Cut from the pork back
✓ 8 connected rib bones in one piece
✓ Intensive nutty flavour
✓ Matured on the bone over 3 weeks
✓ German premium meat
Cut
Content
Approx
3,5 Kg

Details

DRY AGED
carrée 4 ribs

✓ Cut from the pork back
✓ Grease top keeps the juiciness whilst cooking
✓ Intensive nutty flavour
✓ Matured on the bone over 3 weeks
✓ German premium meat
Cut
Content
Approx
1,5 Kg

Details

DRY AGED
CHOP

✓ Cut from the middle to rear back
✓ The beloved classic
✓ Intensive nutty flavour
✓ Matured on the bone over 3 weeks
✓ German premium meat
Cut
Content
Approx
0,3 Kg

Details

DRY AGED
Back without bone

✓Cut from the pork back
✓ Lean, short-fiber meat
✓ Intensive nutty flavour
✓ Matured on the bone over 3 weeks
✓ German premium meat
Cut
Content
Approx
1,5 Kg

Details

DRY AGED
Tomahawk Steak

✓ Cut from the pork back
✓ Nicely pronounced marbling
✓ Intensive nutty flavour
✓ Matured on the bone over 3 weeks
✓ German premium meat
Cut
Content
Approx
0,4 Kg

Details

DRY AGED
pork back bone in

✓ Cut from the pork back
✓ Nicely pronounced marbling
✓ Intensive nutty flavour
✓ Matured on the bone over 3 weeks
✓ German premium meat
Cut
Content
Approx
0,5 Kg

Details

DRY AGED
Entrecote

✓ Cut from the prime rib of pork loin
‍✓ Meat is streaked with fat with pronounced marbling
✓ Intensive nutty flavour
✓ Matured on the bone over 3 weeks
✓ German premium meat
Cut
Content
Approx
1,5 Kg

Details

DRY AGED
Porterhouse Steak

✓ T-shaped bone separates fillet from chop
✓ Slight grease cover keeps juiciness whilst cooking
✓ Intensive nutty flavour
✓ Matured on the bone over 3weeks
✓ German premium meat
Cut
Content
Approx
0,5-0,6 Kg

Details

DRY AGED
T-Bone Steak

✓ T-shaped bone separates fillet from chop
✓ Porterhouse steak's little brother
✓ Cut from the pork back
✓ Intensive nutty flavour
✓ Matured on the bone over 3 weeks  
✓ German premium meat
Cut
Content
Approx
0,35 Kg

Details

DRY AGED
Rib Eye Steak without bone

✓ Cut from the pork high rib
✓ Meat is fatty with an extensive marbling
✓ Intensive nutty flavour
✓ Matured on the bone over 3 weeks
✓ German premium meat
Cut
Content
Approx
4x0,2 Kg

Details

DRY AGED
Steaks from the back

✓ Cut from the pork loin
✓ Lean, short-fiber meat
✓ Intensive nutty flavour
✓ Matured on the bone over 3 weeks
✓ German premium meat
Cut
Content
Approx
4x0,2 Kg

Details

Dry Aged
Pork Belly Bone-in

✓ Sliced ​​from pork belly
✓ Beautifully mixed rind
✓ Intensive nutty flavour
✓ Matured on the bone over 3 weeks
✓ German premium meat
Cut
Content
Approx
6,0 Kg

Details

Dry Aged
Secreto Steak

✓ Comes from the transition of the neck to the chop
✓ Ideal for pan frying
✓ Intensive nutty flavour
✓ German premium meat
Cut
Content
A
‍1,0 Kg

Details

DRY AGED
Pluma Steak

✓ Also called back cover
✓ Strong marbling
✓ Intensive nutty flavour
✓ German premium meat
Cut
Content
Approx
1,0 Kg

Details

DRY AGED
Pork Cheeks, frozen

✓ strong marbling
✓ Ideal for braising
✓ Intensive nutty flavour
✓ German premium meat
Cut
Content
approx
2,5 Kg

Details

DRY AGED
Sausage, frozen

✓ Pork is traditionally ground through a meat grinder and formed into sausages
✓ Made fresh and frozen
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
5x100 g

Details

DRY AGED
Pork Burger

✓ Meat traditionally turned through the meat grinder
✓ Prepared fresh after maturation and frozen
✓ Matured on the bone
✓ German premium meat
Cut
Content
Approx
30x200 g

Details

  • Owner-managed
    company

  • premium meat
    from Germany

  • Certified high
    quality standards

  • individual
    cuts

  • Traditional
    craftmanship

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Dry gged porkrecipe suggestions

recipe
Dry Aged Kotelett vom kalb mit Backgemüse
Dry Aged Kotelett vom deutschen Kalb über 21 Tage am Knochen gereift. Zubereitet ein einmaliges Geschmackserlebnis und unbeschreiblich zart auf der Zunge.
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