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To provide you with a better shopping experience we are slowly welcoming additional free-range pig farmers to our pork product ranges. This product will now be from either the El Paso Ranch or Nakano Farm of Hokkaido - both from the same location, raising all-year free-range pigs without nasties. There is no difference in quality or package size. Please note that we are unable to accept requests for a specific farm or fat content regarding this product. Thank you for your understanding.
These slices are made for the Japanese dish called Shabu-Shabu. Shabu Shabu is a Japanese hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces - like a fondue.
300g of extremely thin (2mm / 5/64″) slices of pork from the ribeye. One of the most expensive and sought-after cuts of pork. Highly marbled, tender, and very flavorful - hands down - this quality of meat is something you won't even find at a top-end Shabu Shabu restaurant in Japan. Not only is this the best of the best, but this pork from Hokkaido is also all-year free-roaming, free of antibiotics and growth-promoting hormones. This greatly improves the texture and the aroma of the pork meat. A difference you will see, smell, and taste. So much so that we strongly advise tasting the pork without sauces first to appreciate the quality.
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 that are raised completely free-range in the Tokachi area of Hokkaido. 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. 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.
|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 2 days.
|Also known as||Pork Slices, Shabu-Shabu, Nabe, Nabemono, Shabushabu
|Country of Origin||Hokkaido, Japan|
|Packaging||Vacuum packed, each slice is separated by sheets|
✔ Raised free-range all-year-round in the beautiful and clean hills of Tokachi, Hokkaido. They grow up healthy and happy, basking in the sun and running around freely.
✔ No factory farming! Humanely raised and treated with respect. The pigs live a much longer and happier life than other general farms.
✔ No growth hormones, no subtherapeutic use of antibiotics - ever!
✔ Family-run farms that manage everything from start to finish. 100% traceability from farm to fork.
✔ No gestation crates for sows. No teeth clipping or tail docking of piglets.
✔ Fed a large variety of clean, high-quality, locally sourced feed.
|Pork Breed||Camborough Pork|
|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).|
|Farm / Ranch||El Paso Ranch (Dorobuta Pigs)
Nakano Farm (Ezobuta Pigs)
|Traceability||100% fully traceable from farm to fork|
|Subtherapeutic Antibiotics Use||Never|
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 could either serve the pack as is on the table and have each person take a pork slice themselves or you could separate all slices ahead and place them on a plate for your guests to take.
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.
Translated from Japanese: I ate it as shabu-shabu with lettuce! Even when thawed, there was no odor at all, and even the fat was delicious. The thickness was also exquisite and it was just the right amount for two adults.
Translated from Japanese: It was very delicious ✨
I will buy it again 🌱
Translated from Japanese: The fat is delicious. The meat is also delicious. It's delicious even if you don't soak it in ponzu sauce. If you use this, you will never be able to have shabu-shabu with supermarket meat again.
Translated from Japanese: It’s a reorder.
I was surprised at how delicious it was when I bought it to use for BBQ.
I can't eat other meat anymore.
Translated from Japanese: It’s very easy to use because it’s frozen one by one! Instead of shabu-shabu, I rolled them with vegetables. It was delicious with just the right amount of fat ♪