Kurobuta pork looks and tastes like no other pork.
Traditional pork has a white color. Kurobuta has a darker reddish color. Its meat contains a lot of intramuscular marbling (fat intermingling within the meat), which makes it uniquely tender and juicy. When you cut into it, the meat glistens.
Due to its rich marbling, tenderness, and flavor, it’s often called the “Kobe beef of pork.” Suggested Cooking Method: Stiry Fry, Shabu Shabu, Hotpot
- Country of Origin - Japan
- Packing Spec - 150g
- Storage Method - Frozen (-18°C)