Our partnership with Dingley Dell Pork enables Blackwell & Co. to supply our clients with the very best quality high welfare pork. Our 30 to 60 day dry-ageing process creates a superb flavour which is difficult to match and tastes delicious.
Dry-aged Pork Range
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Dingley Dell Dry-aged Pork Rib-Eye Steak (200g)
Dry-Aged for 30 Days -
Dingley Dell Dry-aged Pork Chop (280-300g)
Dry-Aged for 60 Days -
Dingley Dell Dry-aged Pork Cutlet (280-300g)
Dry-Aged for 60 Days -
Dingley Dell Dry-aged Pork T-Bone (280-300g)
Dry-Aged for 60 days -
Dingley-Dell Dry-aged Pork Loin Bone In
Dry-Aged for 60 days
Made with Our Unique Suffolk Red Breed
Dingley-Dell Farm is renowned for exclusively rearing their own Suffolk Red breed of pigs, a carefully bred cross of 75% Red-Duroc and 25% Landrace. Farmers Mark and Paul Hayward developed this unique breed with a focus on enhancing intramuscular fat, resulting in pork of exceptional taste and quality.
Beyond the superior flavour, these pigs are bred and reared under the highest standards of welfare and sustainability, ensuring that the Charcuterie is not only delicious but also ethically produced.
