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340g of coarse ground 100% Kurobuta pork/mince from Hokkaido, Japan. Kurobuta Pork is juicy, well-marbled, and has a superior flavor. We use the pork leg and pork picnic ham as well as parts from the primal cuts. A typical characteristic of kurobuta pork is a high-fat ratio. This ground pork comes at a 70/30 lean-to-fat ratio and is therefore extremely juicy. Do not add any oil and cook vegetables or other ingredients in the pork fat for incredible flavor. Use for quality meatloaves, meatballs, and burgers.
100% full-blooded Kurobuta pork is well-known for superior quality, juiciness, flavor, and marbling. Kurobuta is slightly darker in color and richer in flavor. The Kurobuta pigs from the Nakano farm are raised on open pasture in the idyllic Tokachi region of Hokkaido which provides the perfect conditions for raising pigs as nature intended. The pigs are free to forage and wallow on open pasture and are raised slowly with love and respect by the Nakano family for 12 months which is double the time of conventional factory-farmed pigs. It goes without saying that the pigs are raised without antibiotics or growth-promoting hormones. All feed is locally produced and sourced. All images are actual images of the family farm. See below.
|Serves||Serves 2-3, depending on the recipe|
|Shipping||Shipping and delivery is frozen|
|Handling||Keep frozen below -18°C (0°F)|
|Defrosting Time||In the fridge: approx. 12h
In ice-water: approx. 1h
|Cooking Method||Non-stick skillet or fry-pan|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 2 days.
|Also known as||Pork mince, coarse ground|
|Country of Origin||Hokkaido, Japan|
|Cut from||Picnic ham, ham (pork leg), and trimmings of primal cuts.|
✔ Certified 100% full blood Kurobuta. Kurobuta pork is well-known for superior quality, juiciness, flavor, and marbling.
✔ All year free-range raised in the great outdoors of Tokachi, Hokkaido. The pigs forage around freely and wallow in the mineral-rich natural soil.
✔ Fed locally produced and sourced wheat, potatoes, corns, and yams.
✔ Raised slowly with respect, care, and love for 12 months which is twice the time of conventional factory-farmed pigs.
✔ No growth hormones, no subtherapeutic use of antibiotics - ever!
✔ Kurobuta Berkshire pork traits are known for juiciness and tenderness due to the well-balanced marbling and fine grain.
|Pork Breed||100% Fullblooded Kurobuta Berkshire (see certificate here)
|Region||Tokachi, Hokkaido, Japan|
|Breeding||All year free-range|
|Feeding||Locally produced feed. Contains wheat, potatoes, corns, and yams.|
|Raised by||Kenji Nakano|
|Farming Experience||10 years|
|Traceability||100% fully traceable from farm to fork|
Translated from Japanese: No odor at all, the taste of pork is very delicious and I really like it.
Translated from Japanese: I was disappointed with all the fat.
Unlike the picture, about 80% of it was fat.
It was a problem for my family because none of us like fat…
If you like it, it seems to have the taste of kurobuta.
Immediately, I received a polite email (correspondence of the shop).
Thank you to the staff.
For those who don’t like fat, I think you should buy minced meat from other pork.
Maybe you should try minced pork from Hokkaido.
Translated from Japanese: It had almost no odor. I made a hamburger and it was delicious.
It’s cheaper when bought in bulk.
I want to buy it again.
Translated from Japanese: It's pork with no use antibiotics and it's expensive, but it's delicious and I can't stop buying it. Minced meat is especially delicious.
The antibiotic-free meat that I bought locally was no coarse ground meat, so I made it myself.
This saves time and effort.
Translated from Japanese: I put it in fried rice and yakisoba. It doesn't have the strange greasiness that is typical of minced meat on the market. It was just right without being greasy when it was first fried, and it was delicious with just the right amount of meat. And it was easy to eat!