Joe Jurgielewicz & Son introduces dry-aged duck program
Duck provider Joe Jurgielewicz & Son Ltd. is unveiling a dry-aged duck program for foodservice and retail, designed to elevate culinary experiences.
JJS’ proprietary dry-aging process features a custom-built dry-aging room. This system allows for precise control over environmental factors including temperature, humidity and air speed. This precision-aging technique enables natural enzymes to gently break down muscle fibers, resulting in a tender duck. Simultaneously, the process concentrates the meat’s inherent richness, yielding a complex flavor profile. Chefs and consumers alike can also expect consistently crispier skin.
