![Dry Cured Chorizo](http://pro-smoker.com/cdn/shop/articles/dry-cured-chorizo.jpg?v=1712850713&width=1100)
![Dry Aged Pork](http://pro-smoker.com/cdn/shop/articles/MVI_9334_00.38_1.jpg?v=1693425948&width=1100)
Dry Aging 101
Dry Aged Pork
Dry aging pork is not as common as dry aging beef, but it can certainly be done! Dry aging pork can intensify its flavor and tenderize the meat, resulting in a more delicious and enjoyable dining experience.
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Dry Ager Blog, Primal CutsDry Aged Pork
The Reserve
Dry Ager Tips. Recipes, & More
![Dry Cured Chorizo](http://pro-smoker.com/cdn/shop/articles/dry-cured-chorizo.jpg?v=1712850713&width=1100)
Unlike fresh chorizo, Spanish style chorizo is a type of cured hard salami spiced with paprika, garlic and other old spices. In this version, we us...
![Bresaola](http://pro-smoker.com/cdn/shop/articles/360_F_265148729_igAoaPc8I6l7CbKh9ssi45oLmN56bzm9.jpg?v=1708443693&width=1100)
Bresaola
A great charcuterie for beginners, Bresaola is an Italian air-dried beef, commonly made from lean eye of round, loin or venison. The round is rubbe...