That’s good information, but I have been keeping mine in ice and it has worked very good. Most people don’t understand the reason to “age” and why it isn’t good to eat soon after it is killed. All muscle tissue “meat” goes through a period of rigor mortis after the blood flow is stopped. This occurs somewhere around a couple hours after death until 10 or more hours after death. If you eat it or cut it up and freeze it, you basically prevent the muscle from relaxing back to its non-tensed state and therefore is tough to eat. After rigor mortis has subsided and the meat relaxes, pork might not benefit from longer aging, but it sure seems like it is super tender to me after several days on ice.