How long can pork be aged before butchering?

Here's why:

* Aging refers to the process of hanging meat after it's been butchered. This allows enzymes to break down muscle tissue, tenderizing the meat and developing flavor.

* Pork is typically not aged for as long as beef. This is because pork fat tends to become rancid quickly.

* Pork is usually aged for 1-2 weeks at a temperature of 34-38 degrees Fahrenheit.

So, you wouldn't age a live pig. You would age the carcass after it's been slaughtered and butchered.