Horizon Farms
Free-Range Pork Shoulder Slices for Shabu Shabu (300g)
The slices may have individual differences in size and fat content due to the meat being sourced naturally. Please note that we are unable to accept requests for a specific farm or fat content regarding this product. Thank you for your understanding.
300g (10oz.) of extremely thin (2mm / 5/64″) slices of pork from the shoulder roast. One of the most flavorful cuts of pork. Abundantly rich in flavor and recommended for shabu-shabu. All-year free-range raised pigs give these slices their high quality that you won't find even at top-end Shabu Shabu restaurants in Japan. Highly marbled, tender, and very flavorful.
100% real free-range and naturally raised pork from Japan. 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 these pigs that are raised completely free-range. And when we say free range we mean the real deal free-range. Spring, summer, autumn, and winter - 24 hours, all year free-range. The images below are actual photos of the farms.
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. Give it a try and taste the difference!
Contents
| Contents | 1 pack |
| Weight | 300g (10oz.) |
| Serves | Serves 1-2 |
Shipping & Handling
| 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. 30 min. |
| Cooking Method | Shabu Shabu (Japanese hotpot) |
| Expiration | Frozen: see packaging label (usually more than 3 months) Chilled: Please consume unopened pack within 3 days. |
Details
| Also known as | Pork Shoulder, Pork Slices, Shabu-Shabu, Pork Loin, Shabushabu, Hokkaido, Tokachi, Kagoshima |
| Ingredients | Pork |
| Country of Origin | Japan |
| Cut from | Shoulder |
| Packaging | Vacuum packed |
✔ Raised free-range all-year-round on mineral-rich soil. They grow up healthy and happy, basking in the sun and running around freely.
✔ No growth hormones, no subtherapeutic use of antibiotics - ever!
✔ Fed a large variety of clean, carefully selected, high-quality feed.
✔ No gestation crates for sows. No teeth clipping or tail docking of piglets.
✔ No factory farming! Humanely raised and treated with respect. The pigs live a much longer and happier life than other general farms.
✔ 100% traceability from farm to fork.
At A Glance
| Region | Hokkaido or Kagoshima |
| Breeding | All year 100% free-range pasture-raised |
| Farm / Ranch | El Paso Ranch (Tokachi, Hokkaido) Nakano Farm (Tokachi, Hokkaido) Tsukinoakari Ranch (Kagoshima) Curly Flats Ranch (Hidaka, Hokkaido) |
| Feeding | A large variety of grains, protein sources, and vegetables such as wheat, corn, soybeans, potatoes, acorns, grass roots, walnuts, bamboo grass, and yams. |
| Traceability | 100% fully traceable from farm to fork |
| Hormones | Never |
| Subtherapeutic Antibiotics Use | Never |
| Livestock By-Product Use in Feed | Never |
Pork Shabu Shabu Recipe Instructions
We recommend defrosting the packs shortly before serving. Defrosting the thin slices over a long period of time, for example, more than 24h will make the pork fat too soft to handle.
You can optionally separate all slices ahead of time and place them on a plate at the table for a gorgeous dinner display perfect for entertaining special guests.
For a real Shabu Shabu experience, you will need a hot pot and a portable gas burner or hot plate for indoor use - a very common appliance in Japan. Once the water has reached boiling point reduce it to a simmer for cooking. Then add the vegetables. For high-quality meat, the broth for Shabu Shabu should be water and just a kombu seaweed. The meat and vegetables are dipped in sauce before eating.
Next, cook the pork, swishing the pieces lightly through the broth or submerging them briefly. Cook only one slice at a time, rather than trying to cook everything at once.
Shabu Shabu should be enjoyed slowly like fondue, with the ingredients cooked over the course of the meal. Take the slice out of the broth once cooked - no worries if you eat slightly undercooked pork.
Submerge the slice in your own small bowl of favorite sauce. The most popular sauces are Ponzu (a citrus-based sauce commonly used in Japanese cuisine) and sesame sauce. Enjoy five-star quality Shabu Shabu at home with the whole family.