Meog-Eumjig

Using overdone :) After selecting the raw meat, we maximize the flavor of the meat by using both wet and dry aging.

The savory and rich flavor is maximized by using both wet and dry aging techniques through cross-aging.

A part that yields only about 400g per pig, featuring the chewiness of the meat and the richness of the skin.

Whole cut pork jowl that retains its juices when grilled

A representative drinking snack :) Skin made with savory sesame oil and herbs