(8/24)氷温熟成増金豚ロースのローストとリーキのグラタン

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静岡の富士の麓でのびのびと育ち、氷温熟成された最高級の豚肉『増金豚』。中国の希少品種「満州豚」と日本の原種豚の掛け合わせにより誕生した豚の特徴は脂の融点が31℃と低く、食べたときの舌触りが滑らかで、しつこさがありません。
特殊な氷温熟成庫で約3週間熟成させることで肉質がしっとりし、焼き用としてグリルしても豚の旨みと柔らかさが際立ちます。
氷温熟成とは・・・肉が凍る直前の温度帯(氷温域)で熟成させることで、うま味やコクを上昇させることができます。

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