Materia primaIngredientes alimentarios
Iga Pork (Mie Premium Pork)
伊賀豚 (伊賀豚)
Por qué hacer sourcing en Japón
Iga Basin's mountain-bowl climate; cooperative-managed Mie regional brand with ninja-themed gift-economy positioning.
Spec clave
Lipid 6-10%; marbling fine and distributed; protein 19-21%.
Producto final típico
Mie-region tonkatsu retail, gift-economy boxes, hospitality export.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 5–25 kg cuts; 1–10 kg specialty
- Plazo típico
- 6–10 weeks
- Regiones de origen
- Mie (Iga Basin, Iga City)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round
- Estado regulatorio en Japón
- Food product; Mie regional brand; cooperative-managed
- Nombre japonés
- 伊賀豚
- Romaji
- 伊賀豚
Sobre este ingrediente
Premium pork raised in the Iga Basin (Mie Prefecture) under cooperative-managed standards. Iga's mountain-bowl topography and the cool Iga River feed produce pork with finer fat-marbling than industrial breeds. Used in fine-dining tonkatsu and shabu-shabu, plus the regional Iga ninja-themed gift-economy retail. Smaller production volume than Kagoshima Kurobuta but commands a Mie-region premium. Distinct from existing pork entries.
Estado regulatorio
| Japón | Food product; Mie regional brand; cooperative-managed |
|---|---|
| Unión Europea | Pork import; trichinella inspection |
| Estados Unidos | USDA FSIS approved facilities; pork-import licensing |
| China | GACC; pork-import licensing |