Joe Jurgielewicz & Son Ltd. debuts first dry-aged duck program in North America
HAMBURG, PA. — Family owned and operated since 1933, vertically integrated Joe Jurgielewicz & Son Ltd. (JJS), has introduced a dry-aged duck program. The initiative, a first-of-its-kind in North America, aims to revolutionize menus and retail offerings by providing exceptional flavor, tenderness and texture in every bite.
Known for sustainable duck production, JJS’s proprietary dry-aging process combines a custom-built dry-aging room with state-of-the-art technology. The system offers precise control over important environmental factors including temperature, humidity and air speed. This aging technique unlocks the full potential of JJS’s Pekin duck and enables natural enzymes to gently break down muscle fibers, resulting in superior tenderness while simultaneously concentrating the meat’s inherent richness, yielding a deep, complex flavor profile. Chefs and consumers can expect quality and consistently crispier skin.
