The Korubuta meat has a delicate flavor and will take on the flavor of what it is fed.
March 16, 2011
Like Kobe beef, Kurobuta pork refers to both a breed of pig and the way it is raised, finished, and processed.
Kurobuta pork is always made from a heritage breed of pig called the Berkshire. This breed was developed in England. They are considered to be the oldest breed of pig in England, and were brought to America by the early colonists. It almost died off during the 1950s when Americans lost interest in pork and small farmers sold out to large corporate farms. With renewed interest in heritage breeds this type of pig is making a comeback on the farm as well as on the table.
The Berkshire is known for early maturing. It is mostly black with white markings on the legs, faces or the tip of the tail. The snouts are often short in length and the pigs have large, erect ears. The Berkshire is friendly and curious which makes them easy to handle. They breed easily and make good mothers.
The meat of the Berkshire has been well known for its fine marbling and flavor. So, how does it go from Berkshire to Kurobuta?
How Kurobuta Pork Is Raised
The only real Kurobuta pork is from Japan. Like Kobe beef, the methods have caught on in other parts of the world but it is only Kurobuta style pork if it is produced outside Japan.
While every Kurobuta farm will be slightly different the pigs are raised with special care and luxury. Their diets may consist of special foods including:
• Apples
• Clover
• Corn
• Milk
• Peanuts
Antibiotics and growth hormones are not used and humane farming practices are encouraged to reduce stress in the animal. Stress can cause the meat to be tough or strong tasting. The Korubuta meat has a delicate flavor and will take on the flavor of what it is fed. This means that the meat from one farm may taste of apples while the meat from another may have a delicate corn essence. The pigs roam freely, another part of the low stress lifestyle.
Finding Kurobuta
Kurobuta pork is darker than most pork and has a deep red color. This is because of the high levels of back fat that the pigs develop during the winter. This back fat is imperative to the ultimate flavor of the meat. The rest of the fat is finely marbled through the meat.
Whereas commercial pork has increasingly lowered the fat content in the animal, Kurobuta pork is raised to have plenty of flavorful fat. Not only does this fat add to the flavor but it adds to the tenderness of the meat as well, giving it a buttery texture. This is not an inexpensive process, nor is the pork that results an affordable meat. A tenderloin can cost as much as $300.00 (USD) a pound. You will probably not find this meat at your local grocers. If you want to try it the best suggestion is to find a local restaurant that makes it well. If you cannot then your butcher may be able to get the meat for you.
If you can’t procure Kurobuta pork locally at all then you can find it online. Remember that not only will you be paying a high price but you will also be paying for overnight shipping. Some sites to check are:
• Lobels
• Snake River Farms
• Marx Foods
Enjoying Kurobuta pork is an experience that many people will never have. It is worth taking the time to try it if you get the chance.
Source: http://hubpages.com/hub/Kurobuta-Pork
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Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023
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