How California’s Two-Michelin-Starred Harbor House Makes a 60-Day-Aged Pork Shoulder

At two-Michelin-starred restaurant Harbor House in Elk, California, chef Matthew Kammerer sources fresh ingredients from within 20 miles to create dishes like barbecued kohlrabi, Devil’s Gulch squab, and more. One particular dish Kammerer and the restaurant is proud of is a 60-day aged pork shoulder, served in cuts grilled like a steak.

First, the chefs dry-age cuts of pork shoulder for two months. “It’s super special to us,” says Kammerer. “It’s an incredible amount of effort and time, but it allows us to serve pork at a super high level.”

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