Dingley Dell 30 Day Dry Aged 2 Pork Ribeye Steak

Discover an exceptional cut of pork like no other – Dingley Dell Dry‑Aged Pork Ribeye, expertly matured for 30 days to create incredible depth of flavour, tenderness, and succulence.


Dry ageing is a traditional craft usually reserved for prime beef; we’ve applied it to our finest Dingley Dell pork, allowing the meat to rest in a carefully controlled environment. Over 30 days, natural enzymes tenderise the meat while moisture gently evaporates, creating rich, concentrated flavour and a buttery texture.


The ribeye is taken from the upper loin of the pig, running along the back and prized for its beautiful marbling and tenderness. Each ribeye is hand‑cut to deliver a restaurant‑quality experience at home.


Raised at Dingley Dell Farm in Suffolk, a pioneer in animal welfare, sustainability, and regenerative farming, this pork is produced with flavour, ethics, and the environment in mind.


Serving Suggestions
- Pan‑sear or grill for 3–4 minutes each side and finish in the oven for a perfect medium cook.
- Rest the ribeye before slicing, then serve with roast seasonal vegetables, a creamy mustard sauce, or simply with sea salt, pepper, and a squeeze of lemon to let the flavour shine.
- Delicious served with crispy roast potatoes, charred greens, or layered through luxury pork sandwiches with apple chutney.


* Unique dry‑aged pork ribeye – artisan process rarely used for pork
* 30‑day dry ageing intensifies flavour and improves tenderness
* Cut from the upper loin, naturally marbled and succulent
* From Dingley Dell Farm, Suffolk – leaders in animal welfare and sustainability
* Ideal for pan‑searing, grilling or roasting for special occasions

UK

Chilled

Grill (suggested method): Remove pork from packaging and allow to come to room temperature for 30 minutes. Preheat grill to medium-high. Lightly oil and season the meat. Grill for 4–5 minutes per side, turning once, until nicely charred and internal temperature reaches 60°C. Rest for 5–10 minutes before serving to retain juices and enhance flavour. Oven cook: Preheat oven to 200°C / Fan 180°C / Gas Mark 6. Remove pork from packaging and rest at room temperature for 30 minutes. Season generously. Roast for 20–25 minutes, or until internal temperature reaches 60°C. Rest for 10 minutes before serving.

Vacuum pack

2 pork ribeye steaks per pack
Suitable for freezing - do so on day of purchase and use within 3 months. Once defrosted use the same day.
Keep refrigerated below 5ºC. Use by useby date printed on pack.

100% Pork

No Allergens

High protein

Dingley Dell

Direct Meats Ltd TA Blackwell & Co

UK

Direct Meats Ltd TA Blackwell & Co