Could this be the new “Ferrari of pork” in Canada?
Follow Me Foodie to Akakuro-Buta (Japanese style Canadian Pork)!
Introducing Akakuro-Buta: the “Kurobuta” pork of Canada.
Could this be the new “Ferrari of pork” in Canada? It’s kind of neat introducing a new breed of quality pork.
The Akakuro-Buta pork is the Canadian version of the highly prized Japanese premium pork, Kurobuta. In Japanese, “Aka” means red and “kuro” means black, “buta” means pork or hog. Kurobuta means Berkshire, but the marketed name has grown in reputation, now carrying more weight and value.
Kurobuta is known as the “kobe beef” of pork in Japan. The Kurobuta is a black Berkshire hog in Japan, and the Kyushu states and Kagoshima prefecture are most known for Kurobuta. The highest quality of pork is not only Kurobuta, but Kagoshima Kurobuta which is 100% Berkshire pork also known as Black Diamond Berkshires. Even in Japan there is cross breeding so 100% Kurobuta pork is not necessarily easy to find. It is highly valued for its rich flavour and beautiful marbling, and is often used for shabu shabu (Japanese hot pot), steak, tonkatsu (breaded, fried pork cutlet), ham, bacon etc., and can be served and eaten medium which is usually the case.
I was lucky to try Kurobuta pork in Japan last year during Follow Me Foodie to (Tokyo) Japan, and in my article about Japanese food, people and culture, I mentioned the Japanese dedication to perfection. I’m not exactly sure how they breed and care for their Kurobuta, but I wouldn’t be surprised if their Kurobutas were given regular massages.
In terms of diet, the Kurobuta is fed barley, Japanese sweet potato (satsumaimo), and/or shōchū pulp (Japanese distilled spirit made from barley and/or rice). Kagoshima is also known for their shōchū and sweet potatoes, as to why the