Matéria-primaIngredientes alimentares

Kagoshima Kurobuta Pork

鹿児島黒豚 (鹿児島黒豚)

Por que sourcing do Japão

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

Spec principal

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

Produto final típico

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

At a glance

Fornecedores listados
2 fornecedores
MOQ típico
1–10 kg cuts; 100 g – 1 kg specialty
Prazo típico
6–10 weeks
Regiões de origem
Kagoshima (>95% of Japan's kurobuta)
Categoria
Ingredientes alimentares
Época de colheita
Year-round
Status regulatório no Japão
Food product; Kagoshima cooperative-managed; pork-import rules
Nome japonês
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.

Status regulatório

JapãoFood product; Kagoshima cooperative-managed; pork-import rules
União EuropeiaPork import; trichinella inspection; pork-allergen labelling
Estados UnidosUSDA FSIS approved facilities; pork-import licensing
ChinaGACC; halal-prohibited; pork-import licensing

Fornecedores japoneses

Consultar sobre Kagoshima Kurobuta Pork