Kagoshima is a leading livestock producing prefecture in Japan. It is also the largest pork producer in Japan, accounting for about 15% of all the pigs produced in the country . The Kagoshima Kurobuta Pork (Berkshire) is highly regarded by consumers for its superior quality. The Kagoshima Kurobuta Pork (Berkshire) is highly regarded by consumers for its superior quality.
The roots of the Kagoshima Kurobuta Pork dates back to about 400 years ago, when the Berkshire swine was first introduced to Kagoshima via the Ryukyu Islands (present day Okinawa). Thereafter, pig farming gradually became widespread throughout the prefecture and subsequently became part of the local culture. Since the Meiji period (late 19th century), continual efforts have been made to improve the quality of the Kurobuta pork, which led to present examples of highly acclaimed breeds such as the “Satsuma”, “New Satsuma”, “Satsuma Ni-Rei-Rei-Ichi”, etc., known for its excellent meat quality.
The Kagoshima Kurobuta pig has black hair throughout its body and six white markings, namely its four limbs, nose and tail. Compared with other types of pork, the fat of the Kagoshima Kurobuta pork has a higher melting point, and is thus non-sticky and has a light, crisp flavour. Having fine muscle fibre and rich in amino acids, the Kagoshima Kurobuta pork, touted as “soft, tender and tasty”, is highly regarded throughout Japan and is also the pride of Kagoshima prefecture.