Dingley Dell 60 Day Dry Aged Pork T Bone

Indulge in the Dingley Dell 60‑Day Dry‑Aged Pork T‑Bone – a spectacular cut that combines the flavour of the sirloin with the succulence of the tenderloin, both attached to the bone for maximum taste.


Dry ageing, a craft normally reserved for fine beef, transforms this pork over 60 days in a carefully controlled environment. During this time, natural enzymes tenderise the meat while moisture loss intensifies flavour, resulting in exceptionally rich, nutty, and savoury pork with a buttery texture.


The T‑bone steak is taken from the loin, with the bone separating the sirloin and fillet sections – giving you the best of both worlds in a single steak. Each piece is hand‑cut to deliver an unforgettable, restaurant‑quality experience at home.


Sourced from Dingley Dell Farm in Suffolk, a leader in animal welfare, sustainability, and regenerative farming, this is pork you can be proud to serve.


Serving Suggestions
Grill or pan‑sear, then finish in the oven for a perfect blush of pink. Rest for 5 minutes before serving with roast seasonal vegetables or creamy dauphinoise potatoes.
For a summer twist, pair with grilled peaches, herbs and a drizzle of balsamic glaze.


• 60‑day dry‑aged pork T‑bone – combining sirloin and fillet in one cut
• Deep, rich flavour and exceptional tenderness from long maturation
• Cut from the loin, with bone for maximum succulence and taste
• Free‑range Dingley Dell Farm pork – champions of animal welfare and sustainability
• Perfect for grilling, pan‑searing, 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

1 T Bone 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

High Protein

Dingley Dell

Direct Meats Ltd TA Blackwell & Co

UK

Direct Meats Ltd TA Blackwell & Co