Dingley Dell 60 Day Dry Aged Pork Cutlet

Experience pork at its finest with the Dingley Dell 60‑Day Dry‑Aged Pork Cutlet – an extraordinary cut with rich, complex flavour and unbeatable tenderness.


Dry ageing is a rare artisan method typically reserved for beef. Over 60 days, our Suffolk pork is carefully matured in a temperature‑ and humidity‑controlled environment. During this time, natural enzymes tenderise the meat, while gentle moisture loss concentrates the flavour, producing incredibly succulent pork with a savoury, nutty depth.


The cutlet is cut from the loin of the pig, close to the rib section, prized for its balance of lean, juicy meat and a ribbon of marbling for flavour. Each chop is hand‑prepared for a restaurant‑quality result at home.


Raised at Dingley Dell Farm in Suffolk, a pioneer in animal welfare, sustainability, and regenerative farming, this is pork you can feel proud to serve.


Serving Suggestions
- Pan‑sear or grill for 3–4 minutes per side, then finish in the oven for a perfect blush of pink. Rest for 5 minutes before serving with buttery mash and charred greens, or grilled peaches and rocket for a summer twist.
- Also delicious sliced through pasta or risotto, or served on the bone with apple and sage stuffing for a hearty dinner.


• 60‑day dry‑aged pork chop – an exceptionally rare artisan cut
• Long maturation creates deep, complex flavour and tenderness
• Cut from the loin near the rib section, beautifully marbled and juicy
• Dingley Dell Farm pork – champions of animal welfare and sustainability
• Perfect for grilling, roasting, or pan‑searing for a special meal

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

1 pork cutlet 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 use by date printed on pack.

100% Pork

No Allergens

Dingley Dell

Direct Meats Ltd TA Blackwell & Co

UK

Direct Meats Ltd TA Blackwell & Co