Paul Saladino· MD
typically dry age pork up to 21 to 30 days is really good for 10 and also a little bit for developing flavor
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The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
typically dry age pork up to 21 to 30 days is really good for 10 and also a little bit for developing flavor
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Bookmarking — the dossier-vs-overview split is the right call. Most of the time I want overview; sometimes I want receipts.
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