Dry aged pork chops really have to be tasted to be believed. We have taking our regular loins of free range naturally reared Sussex pork and aged them in our dry-ageing cold room for 35-days. This process makes the pork both incredibly tender and flavourful - the depth of flavour is similar to that of dry-aged beef. The dry-ageing process also means the rind is very dry leading to perfect crackling everytime.