TRIPLE AGING PORK. Crafting flavor through time. Wet Aging Wet aging is a process where meat is aged at a controlled temperature, allowing naturally occurring enzymes within the meat to slowly break down muscle fibers, resulting in tenderer meat with enhanced flavor and juiciness. Dry Aging Dry aging involves hanging meat in a controlled environment with regulated temperature, humidity, and air circulation. This process gradually tenderizes the meat while maximizing its flavor and aroma. Water Aging Water aging is a method where meat is vacuum-sealed and aged in cold water. This process allows for slower aging, prevents loss of meat juices due to gravity, and ensures even aging. Triple Aging As the first in Korea to combine three aging methods – Wet Aging, Water Aging, and Dry Aging – we maximize the meat's flavor by leveraging the advantages of each technique. This unique aging process at 'Dwaeji Hanpan' offers a taste you won't find anywhere else.
