Pat LaFrieda Dry Aged Pork Chops $20 / lbs

Exceptional Culinary Innovation

Experience a true culinary rarity with Pat LaFrieda's dry aged pork chops, one of the most innovative specialty items in modern butchery. At $20/lb, these extraordinary bone-in chops represent the pinnacle of pork preparation, delivering a flavor profile that must be tasted to be believed.

What Makes These Chops Revolutionary:

• Sourced through Pat LaFrieda, fourth-generation master butcher and renowned meat innovator
• Heritage-breed pork selected for superior fat content and marbling
• Dry aged for 14-21 days using techniques traditionally reserved for beef
• Aged in specialized temperature and humidity-controlled environments
• Develops concentrated flavors and exceptional tenderness impossible to achieve otherwise
• Hand-selected by our market team for perfect aging and marbling

The dry aging process transforms these already premium cuts into something extraordinary—concentrating flavors, enhancing tenderness, and creating subtle nutty and complex notes rarely associated with pork. The result is a pork chop experience that rivals the finest steakhouse offerings.

At Hubbard's Bald Mountain Farm Market, we're proud to offer these rare specialty items that showcase the innovation happening at the intersection of traditional butchery and modern culinary techniques.

Cooking Recommendation: These chops deserve simple preparation to highlight their exceptional flavor. Bring to room temperature, season with salt and pepper, and cook in a cast iron pan to medium (145°F) with a hint of pink at the center. Rest for 5-10 minutes before serving.

Chef's Note: The dry aging process creates a protective exterior that's trimmed before sale, resulting in a slightly smaller but infinitely more flavorful final product worth every penny.