Kurobuta Pork
Kurobuta pork, often called the "Wagyu of pork," is a premium variety of pork known for its exceptional quality, rich flavor, and tender texture. This pork comes from the Berkshire pig, a heritage breed originally from Berkshire County in England, highly regarded for its superior meat quality.
Kurobuta, meaning "black pig" in Japanese, reflects the breed's esteemed status in Japan, where it is raised under strict standards. The standout feature of Kurobuta pork is its marbling, similar to that found in high-quality Wagyu beef. This marbling contributes to the meat's moistness, richness, and depth of flavor, making it a delicacy in both Western and Eastern cuisines.
Its versatility is another highlight, as it can be expertly roasted, grilled, or fried, lending itself to a wide range of culinary applications. Read more
As a premium product, Kurobuta pork commands a higher price compared to regular pork, favored by chefs and food connoisseurs who seek the best in meat quality. It has garnered global recognition for its exceptional characteristics, with a particularly strong following in Japan.
Kurobuta pork represents the pinnacle of pork quality and is a prized ingredient for those who appreciate the finest meats. While there are many Kurobuta pork brands from various regions in Japan, such as Sainokuni Kurobuta from Saitama Prefecture, Tonkuro from Gunma Prefecture, and Okayama Kurobuta from Okayama Prefecture, Kagoshima Kurobuta holds a special status.
Historically, its market value was equated to that of beef (ranked as B) in the meat market, reflecting its high quality and esteemed position. This highlights Kagoshima Kurobuta's unique standing in the realm of premium pork products. This specific term — Kagoshima Kurobata — was officially trademarked in 1999 to denote its distinct origin and quality.
