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This is the whole pork belly, skinless and boneless. The pork belly is a very fatty cut of meat and can be found in many Southeast Asian cuisines. In the west, especially in the United Kingdom, the pork belly is either used as a roast or processed into bacon. In Japan, the pork belly is either thinly sliced for various dishes or used for an Okinawan dish called Rafute.
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.
|Serves||Serves 4-6, 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. 3h
|Cooking Method||Slow Cooking, Braising|
|Expiration||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 2 days.
|Also known as||Pork belly, Uncured Bacon
|Country of Origin||Hokkaido, Japan|
|Cut from||Pork belly|
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|
|Subtherapeutic Antibiotics Use||Never|
Translated from Japanese: This is already my third time buying this.
I could only buy one this time because it was sold out, but I want to buy it again as soon as it comes back!
Translated from Japanese: I usually buy meat here. You can eat with confidence and it’s delicious!
Translated from Japanese: When I was looking for block meat, I found this item. It's delicious and I didn’t have to worry about a bad smell.
This time, I ate the ribs as salt-steamed pork, but next time I’d like to grind the loin with minced meat.
Translated from Japanese: I always make char siu and it's delicious!
Translated from Japanese: I use 4 packs to make char siu each time. It’s very delicious! I'm really happy.