Dry Aged Pork Neck
from the Austrian straw pig
On stock and ready for shipping
The shank is a heavily marbled cut of straw pork. Sliced or roasted, it is one of the most popular cuts. Our straw pigs have a rather high fat content - which makes the meat juicy and aromatic. The shank is ideal for pulled pork, as an alternative to Boston butt.
A top-quality crested pork is already really delicious! Tender, juicy meat and a wonderful flavour of its own - what more could you want? But it really does go one step higher - that's why you'll find a delicious dry-aged head of straw pork that will exceed your highest expectations. The meat has been dry-aged on the bone for at least 4 weeks, which results in a fabulous aroma
The head is ideal for steaks, roast pork or for preparation as pulled pork. Our straw pigs have a high fat cover and strong marbling, so through proper maturation, the shank develops its full flavour.
What makes our dry-aged shank special?
When you think of dry-aging, beef is probably the first thing that comes to mind. That is certainly true, but there are also fabulous dry-aged cuts of pork. Like, for example, our cob of Austrian straw pork
The meat is matured on the bone for at least four weeks by our master butchers and thus develops a fabulous aroma. Of course, the quality of the meat is crucial for optimal dry maturation. Therefore, only firm, white and perfectly marbled muscle meat is used
In the dry-aged version, pork is ideal for grilling or short roasting. This is because the refinement process ensures that the meat always remains juicy and tender, even at high heat
This is the best way to prepare dry-aged pork
Most of the time, the neck of pork is actually prepared whole, as this is where all the advantages come into play. As a roast, this piece is a guaranteed hit - as long as the cooking time and core temperature are right, of course
Without much effort and singing that it will be good, the pot roast develops its full aroma and becomes decidedly tender and juicy. There is a very simple secret tip for this, which the crested roast brings with it right away. We are talking about fat
Because both fat and connective tissue are wonderfully distributed in this cut, which is a real benefit during preparation. The meat is obtained from the neck muscles and is therefore rather dark, crumbly and wonderfully intense in flavour
The fat is also a flavour carrier and at the same time prevents the meat from drying out. So the roast practically baste itself during preparation and helps a little at the same time. Isn't that nice?
Recommendation for cooking
In the pan
Quantity per person
We recommend two kilograms of crested meat for six to nine people.
Herkunft und Haltung
Pigs are extremely intelligent and clean animals. Therefore, species-appropriate and caring rearing is the be-all and end-all for us.
A requirement that is also noticeable in the taste. If you compare pigs from factory farms, for example, one thing is immediately clear: due to the permanent stress, the meat is much firmer, loses a lot of water during roasting and has hardly any flavour of its own.
For us at Fitmeat, this kind of rearing is out of the question for many reasons. We fight for animal welfare and the appreciation of meat products and strictly distance ourselves from immoral factory farming.
After the careful and stress-free individual slaughter of the pigs, our butchers leave the straw pigs to mature on the bone for a few days. The result is juicy and tender pieces of pork with a wonderful aroma.
Details to the article ”Dry Aged Pork Neck”
|Breed||Noble pig/landrace x Pietrain|
|Feeding||Farm-grown vegetable feeds such as barley, wheat, rape, beans, peas and maize. Non-GMO donauja from regional cultivation serves as a source of protein, as well as minerals and vitamins.|
|Meat maturation||5-10 days|
|Shelf life at 0-4°C||6-10 days|
|Shelf life at -18°C||180 days|
|Hygiene advice||Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.|
|Storage advice (Fresh)||Store refrigerated at 0 °C to +4 °C.|
|Storage advice (deep-frozen)||*** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.|
Good to know
- Fresh meat, no frozen goods
- Meat from small farmers in Austria
- Aged and finished by our traditional butcher
- Billing by the gram
- Recyclable packaging
- Ready to ship in under 24h
Accepted payment methods
Secure shopping at Fitmeat
Packaging and delivery
Your order will be delivered directly to your home by our partner shipping companies. During your order, you can also specify a desired date for your delivery. Thanks to sustainable packaging and specially developed insulation, your meat stays wonderfully fresh and is perfectly cooled with reusable cold packs.
Of course, you can track your order at any time via our tracking portal and view the delivery status. If you are not at home on the desired date, you can simply enter an alternative delivery address or give a drop-off authorisation.
Our express delivery guarantees safe delivery within 24 hours.
5 really good reasons for Fitmeat
- At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
- Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
- With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
- With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
- What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?