Materia primaIngredientes alimentarios

Kagoshima Kurobuta Pork

鹿児島黒豚 (鹿児島黒豚)

Por qué hacer sourcing en Japón

Kagoshima's >95% production share; Berkshire-pure breeding registry; cool sweet-potato fodder distinct profile.

Spec clave

Lipid 8-12% (vs ~4% standard pork); marbling distinctly visible; protein 19-21%.

Producto final típico

Premium tonkatsu / shabu-shabu retail, gift-economy boxes, fine-dining hospitality.

Resumen

Proveedores listados
2 proveedores
MOQ típico
1–10 kg cuts; 100 g – 1 kg specialty
Plazo típico
6–10 weeks
Regiones de origen
Kagoshima (>95% of Japan's kurobuta)
Categoría
Ingredientes alimentarios
Temporada de cosecha
Year-round
Estado regulatorio en Japón
Food product; Kagoshima cooperative-managed; pork-import rules
Nombre japonés
鹿児島黒豚
Romaji
鹿児島黒豚

Sobre este ingrediente

Premium Japanese black pork — descended from imported British Berkshire pigs (1800s) and adapted to Kagoshima cultivation conditions. The 'Kagoshima Kurobuta' label requires Berkshire-pure breeding and Kagoshima-prefecture rearing. Distinguished from standard pork by superior marbling, lower water content, and richer flavour. Per-kg pricing 2-3× standard pork. Substantial export to Asian fine-dining markets and increasingly to Western premium retail.

Estado regulatorio

JapónFood product; Kagoshima cooperative-managed; pork-import rules
Unión EuropeaPork import; trichinella inspection; pork-allergen labelling
Estados UnidosUSDA FSIS approved facilities; pork-import licensing
ChinaGACC; halal-prohibited; pork-import licensing

Proveedores japoneses

Consultar sobre Kagoshima Kurobuta Pork