Kurobuta Pork is the most highly prized pork in Japan and comes from the
ancient breed of pig known as Black Berkshire. Its origins date back almost 300 years, when
legend has the berkshire hog being discovered by Oliver Cromwell's army in
winter quarters at Reading, the county seat of the shire of Berks in England. At this time the Berkshire was described as being a reddish or sandy colored
pig, sometimes with spots, and was the breed native to the shire of Berks, it
was renowned for its superior meat quality. Approximately 300 years ago East
Asian black pigs were imported into England and crossed with the Berkshire
producing the familiar, distinctive black coat with white spots on the feet,
tail end, nose and tip of ears. The Berkshire breed continued to be
refined in the early 1800's and has remained pure ever since.
Years later, the British government gave the Berkshire hogs to the Japanese as a diplomatic gift to the Kingdom of Ryukyu (modern day Okinawa). The Okinawans were so impressed by the quality of the breed that they soon sent some north to Kyushu ( Kyushu is still the centre of Kurobuta production today and is the home to the world famous Kagoshima Kurobuta brand). A strong demand was created and still exists today for the superior taste, texture and marbling of kurobuta pork.
The meat from the pure oriental strains of Black Berkshire, found in Japan, is regarded as the highest quality pork in the world. Unlike commercial, or “white” pork, Kurobuta pork is visibly different in two important ways: The color of Kurobuta pork is darker and richer and the meat is well-marbled, a unique characteristic.
Its flavor is lush, distinctive and abundant. And the marbling yields unparalleled juiciness for pork … the meat glistens when you cut into it.