Dierendonck Oedslach Porterhouse (4kg-6kg/slab)

 

OEDSLACH - Porterhouse

The porterhouse is a less known cut where the thin loin is cut at about 500gr.

That way you get a small côte à l'os for 1pers, nicely marbled and matured according to the Oedslach principles.

A top product!

James Byron uniquely tastes, describes and evaluates meat from the world's leading growers and producers to provide his readers with a reliable and always independent guide to this fantastic product. The must have for every epicurean and meat lover.

"With the Oedslach brand, master butcher Hendrik Dierendonck not only pays tribute to his father, but also presents a quality of meat that we have only very rarely been able to taste in Europe. Oedslach - meat terroir at its best!" - James Byron

Oedslach hails from an age when we didn’t focus on animal breeds, but instead lovingly laid aside particular cuts of meat to hang up and age.

These cuts were selected for their colour, marbling, aroma, consistency and structure,
then aged according to timeworn traditions and our own unique, contemporary ageing process!

Origin: Belgium and the Netherlands

Maturation: 8 weeks