OVERNIGHT SHIPPING FOR ALL ORDERS PLACED BEFORE 15:00 EVERYDAY*
PK364
¥3,680 (¥460/100g) – Sold Out
Please note that due to an increase in production costs, we have had to increase the price of this item. We are sorry for any inconvenience and thank you for your understanding.
This is 800g (1.7lbs) of the pork shoulder, highly marbled and most likely the highest quality of free-range pork you can put your hands on in Japan. Skinless and boneless. This is top-notch quality, incredibly juicy when cooked as a roast in just 45 min. You can use the pork shoulder to make Japanese tonkatsu. Slow cook for pulled pork or smoke for an incredible juicy experience. Check out the video and the cooking instructions further below.
100% real free-range and naturally raised pork from Hokkaido, Japan, probably the only place in Japan that has space for free-roaming animals. Happy as a pig in mud. Bathing in the nearby river during summer and playing around on the snowfields in winter - that's the happy life of the pigs on the family-owned El Paso Ranch in Hokkaido that are raised completely free-range in the Tokachi area. And when we say free range we mean the real deal free-range. Spring, summer, autumn, and winter - 24 hours, all year free-roaming on 30 hectares (75 acres) of land. Read more about the farm below.
Free-range pork, in this case, pastured pork tastes different because it is different! The pigs are able to exercise freely and build natural muscles without the aid of growth promoters. They get to wander and forage with the herd and interact and do not suffer the same stress as intensively farmed pigs. Give it a try and taste the difference! Raising pigs free-range on open pastures is an extremely cost-intensive operation that makes free-range pork more expensive compared to conventional pork products.
| Contents | 1 pack |
| Weight | 800g (1.8lbs.) |
| Serves | Serves 4-5, depending on the recipe |
| Shipping | Shipping and delivery is frozen |
| Handling | Keep frozen below -18°C (0°F) |
| Defrosting Time | In the fridge: approx. 48h In ice-water: approx. 4h |
| Cooking Method | Slow Cooking, Braising, Smoking, Roasting |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 2 days. |
| Also known as | Pork Shoulder, Pork Butt, Pulled Pork, Pork Collar |
| Ingredients | Pork |
| Country of Origin | Hokkaido, Japan |
| Cut from | Pork Shoulder |
| Packaging | Vacuum packed |
Happy as a pig in mud. Bathing in the nearby river during summer and playing around on the snowfields in winter - that's the happy life of the pigs on the family-owned El Paso Ranch in Hokkaido that are raised completely free-range in the Tokachi area. And when we say free range we mean the real deal free-range. Spring, summer, autumn and winter - 24 hours, all year free-roaming on 30 hectares (75 acres) of land. The pigs are a slow and naturally grown British Camborough breed. They are fed a large variety of feed mixes that contain all kinds of grains, corn, soybeans, and other vegetables and farm produce (pigs can’t survive only on grass, so there won't be grass-fed pork any time soon). Newborn stay in a shelter together with their mother until they learn how to take care of themselves. No tail clipping of piglets, no gestation crates for sows. No factory farming. They receive all the respect, love and care. See for yourself, all images and videos are real.
| Pork Breed | Camborough Pork |
| Farm/Ranch | El Paso Rancho |
| Region | Tokaichi, Hokkaido, Japan |
| Breeding | All year 100% free-range pasture-raised |
| Feeding | A large variety of grains and protein sources (wheat, whey, corn, soybeans, vegetables). |
| Raised by | Hirabayashi family and staff |
| Farming Experience | Since 2005 |
| Traceability | 100% fully traceable from farm to fork |
| Growth-Hormones | Never |
| Subtherapeutic Use of Antibiotics | Never |
Defrost the pork shoulder pack in the fridge for about 48h or in cold water for about 3h. Open the pack and let the pork shoulder breathe and sit at normal room temperature for about 15 min.
Use olive oil and your favorite rub, we use a mix of sea salt, freshly ground pepper, garlic powder, paprika powder, a tiny bit of dill powder and mustard powder. Cover the shoulder from all sides. Next, before we roast the shoulder in the oven we want to crisp the outside. For that, we need a very hot frying pan or skillet. Make sure it's hot - really hot. Also, make sure you turn on your range hood to max power.
Cook the shoulder from all sides, keep turning. The goal is not to cook the inside but only the outside layer.
Place on an oven tray. There is no need to use an oven bag or aluminum foil.
Prepare your oven to 180 degrees Celsius. Depending on your oven 800g of meat requires up to 1h. The best is to set it to 60 minutes and to check at 30 min and 45 min again. We use a meat thermometer. Check out our high-end meat thermometers.
Our roast took 45 minutes. We used our leave-in thermometer with an LED indicator that lets us know once the internal temperature has reached 60 degrees Celsius.
Contrary to popular belief good quality pork can be consumed medium and does not have to be thoroughly cooked. If you know where your meat comes from there is no reason to worry. Cook to 60 degrees Celsius 145 degrees Fahrenheit and leave the roast sitting on a cutting board for 10 min for medium. If you prefer your pork well done, wait until the internal temperature reaches 70 degrees Celsius 160 degrees Fahrenheit before removing the roast from the oven.
Take a look at this juicy pork. Incredibly juicy and crispy on the outside.
Slightly pink (medium) is the way to go when it comes to high quality and highly marbled pork meat. Give it a try. You can always finish cooking pork to the desired doneness in the fry-pan.
Taste the difference and enjoy.
Translated from Japanese: I soaked it in Saumur liquid overnight and cooked it at low temperature for about 50 minutes.
I baked it slowly over weak charcoal fire. The taste is great.
As mentioned in other reviews, I think it’d be easier to use if it was packed in two pieces of 400g.
The picture shows 800g x 2.
Translated from Japanese: I cut it into thick slices, made pork sauté and used only salt and pepper.
The fat was delicious, the meat was delicious and with no odor and my family loved it, too.
I will order again.
Translated from Japanese: Maybe I expected too much. I was disappointed that I couldn’t feel the softness I expected.
I knew that the meat quality was good and not smelly at all, so I decided to follow a recipe next time and try again.
Translated from Japanese: It was very good meat!
I made roast pork by following the recipe here.
I think I overcooked it a little and I cooked it well to the inside, but it was very delicious!
I'd like to eat it in a slightly rare condition, so next time I'd like to buy a thermometer as well.
Translated from Japanese: This was my first purchase and I was looking forward to it even before it arrived.
When it arrived and I opened the package, I was surprised.
I tried to follow the recipe that was on the product page. It wasn’t greasy and it was very delicious.
I’d also like to buy other meats here.
I’m adding an image of my finished cooking.
