5 – 7 days dry-aged
Apart from clean pork flavor on the front, this pork finishes with a hint of the sea, a light nuttiness (or earth) and–close to the bone–a beefiness. One may even detect a faint note of a hay barn on the finish, a testament to the environment in which this Red Wattle pork was raised. Based on a tasting of the pork chop, cooked to a medium/medium-well temperature.
Idle River Farms sits across from the banks of the St. Joseph River in south-central Michigan. It is home not only to heritage Red Wattle pork, but to heritage lamb and that quintessential American heritage meat: the turkey. Members of the Red Wattle Hog Association, Matt & Kristal Buddick run this family farm and use registered breeding stock in their pork production.
Believed to originate from the islands of New Caledonia in the Pacific Ocean, Red Wattle pork–so named for the appendages that dangle from either side of their jowls–were thought to be extinct after having flourished in New Orleans in the 1700s and 1800s. Bred for their flavor by the New Orleanians in a by-gone era, they were discovered in the 1970s wandering the woodlands of eastern Texas. Traditionally, Red Wattles have been a breed set apart for their ability to produce excellent meat and, in particular, charcuterie.