We take in top-grade Jeju black pork fresh on the day it is processed, then dry-age it in our own aging room for one week. Its natural savoriness deepens as the texture turns tender. That aged pork then goes over the mangwoori-bul, where the smoke brings the flavor to its peak. Because aging takes time and our aging room holds only so much, dry-aged black pork is limited each day. We recommend ordering early — it does sell out.