 "Savor the tender taste!"
Kagoshima has the largest share in the country of
breeding stock (13.7% as of Feb. 1, 2008) and slaughter pigs (12.1%
2006), including the high quality Kagoshima Berkshire pork, which
enjoys a high reputation among consumers for its marbled texture and
juicy, rich taste.
The Origins of the Kagoshima
Berkshire
The roots of the Kagoshima Berkshire pigs are rather
old, having been brought from Ryukyu (Okinawa) about 400 years ago and
since then has taken roots in the local culture and consequently widely
reared throughout the years. Kagoshima Berkshire pigs were improved
from the Meiji to the Showa Period, and even further since then to
produce the genealogical swine such as "Satsuma", "New Satsuma" and
"Satsuma 2001" with excellent growth and meat quality.
The characteristics of Kagoshima
Berkshire
The Kagoshima Berkshires have black hair, and are also
called "Six Spots", because they have white spots in six places on
their places; the four limbs, nose, and tail. The muscle fiber is fine,
and the meat is juicy and lustrous. This pride of Kagoshima is known
nationwide for its "tender, soft and savory " meat quality
Purchasing and Enquiries
| Contacts for Purchasing and Enquiries |
Address |
TEL
|
| Swine and Poultry Section, Livestock
Division, Kagoshima Prefecture |
10-1 Kamoike Shinmachi, Kagoshima
City |
099-286-3224 |
Swine Breeding Laboratory, Small
Medium Livestock Department,
Kagoshima Prefectural Institute for Agricultural Development Livestock
Experiment Station
|
2440 Uenodan Kokubu, Kirishima City |
0995-48-2188 |
Kagoshima Prefectural Swine Breeding
Development Association |
2495 Shiikizako Uenodan Kokubu
Kirishima City |
0995-48-2715 |
|
