It's not just beef! What is the appeal of "Matsusaka Pork" that has been developed over more than 50 years?

• Table of Contents
• Introducing popular gourmet food in Matsusaka City, Mie Prefecture!
• Matsusaka pork is a breed with three different bloodlines.
• The fat is the defining feature! The texture and flavor of Matsusaka pork
• Recommended parts of Matsusaka pork and how to eat them
• Enjoy the deliciousness of Matsusaka pork!

Introducing popular gourmet food in Matsusaka City, Mie Prefecture!

Matsusaka City is located in the center of Mie Prefecture and faces Ise Bay. It flourished as a commercial town during the Edo period, and many vestiges of that time still remain in the city today. Matsusaka City has a lot of delicious food ♪ macaroni will introduce the specialties of Matsusaka City over 7 posts!

This time, we will explain the characteristics of "Matsusaka Pork".

Check out the appeal of Matsusaka beef here:

Matsusaka pork is a breed with three different bloodlines.

Matsusaka pork is a crossbreeding created over 50 years by Koichi Yamakoshi, a legend in the pig farming industry. Generally, pigs are produced by crossbreeding multiple purebred breeds, bringing out the best characteristics of each.

Matsusaka pork is an "LWD Yamakoshi original three-way cross pig" that is a cross between a Landrace (L) and a Large Yorkshire (W) breeding pig called "LW Yamakoshi MIX" using a unique breeding technique, and a Duroc (D) breeding pig.

By crossing the established bloodline "LW Yamakoshi MIX" with high-quality Duroc cattle, we have succeeded in bringing out even more flavor.

Pure breed types: characteristics

We are particular about the fattening method

Another feature of Matsusaka pork is the thoroughness of the fattening method. They are fed original feed containing lactic acid bacteria and yeast that boost immunity, and no processed feed is used. Furthermore, they are only given a small amount of vaccine when they are young, and are not given any medicine thereafter.

Usually, pigs are ready to be shipped after about 180 days, but Matsusaka pork is raised for a long period of time, 200 to 220 days. Matsusaka pork is packed with flavor that can only be achieved by raising the pork carefully and slowly!

The fat is the defining feature! The texture and flavor of Matsusaka pork

Matsusaka pork, which is raised over a long period of time with particular attention paid to feed and the environment, has extremely high quality meat. It has marbled meat just like Matsusaka beef, and has a smooth, soft texture and rich flavor. It does not have the typical pork smell, and it is said that it does not produce any scum even when boiled.

When talking about the appeal of Matsusaka pork, the fat is an essential part. Matsusaka pork fat has a chewy texture that is said to be like "freshly pounded rice cakes." The fat melts at body temperature, is smooth like water, and spreads thinly when cooked.

Cooking Matsusaka pork with its fat enhances its appeal even more. Once you try it, you'll definitely be hooked on its meat quality and fat.

It also contains a lot of vitamin B1.

Matsusaka pork contains a lot of vitamin B1, which helps recover from fatigue.

Additionally, compared to other brands of pork, it is also characterized by its high content of linoleic acid, an essential fatty acid, and oleic acid, which helps suppress bad cholesterol.

It is a food that is recommended for those who are concerned about health and beauty, as it contains many nutrients essential to the body and can be eaten safely. (※1, 2, 3, 4)

Recommended parts of Matsusaka pork and how to eat them

Loin

The loin is a cut from the back of the pig that runs from the chest to the waist. It is characterized by its finely textured meat and soft texture. It is one of the high-quality cuts, with a good balance of lean meat and fat, and the fat is packed with flavor. In addition to the classic pork cut, it is recommended to eat it as shabu-shabu, sauteed, or ginger pork!

Shoulder loin

The shoulder loin is the part of the shoulder that runs from the neck to the back. It is a high-quality cut that is on a par with the loin, with a good fat to lean meat ratio and texture, and a rich, full-bodied flavor. It can be eaten as a steak or roast, and is also perfect in shabu-shabu and sukiyaki.

Ribeye

Rib roast is a part of the loin that is close to the shoulder, and is a rare cut that can only be taken in small quantities from one cow. It is tender with the finest marbling, and you can taste the refined flavor of the fat. In addition to being used as steak, shabu-shabu, or sukiyaki, it is also recommended to eat it as yakiniku with wasabi soy sauce.

Fin

The fillet is a cut on the inside of the loin, and just like the rib roast, only a small amount can be taken from one cow. It has a concentrated flavor, and is recommended as a fillet cutlet or steak, or as a luxurious "grilled whole piece" dish.

Enjoy the deliciousness of Matsusaka pork!

Matsusaka pork, raised in a strict environment, has a very high-quality taste! The chewy texture and smooth fat that melts when eaten is something you should definitely try at least once. Please come to Matsusaka and enjoy this high-quality fat.

[References]

*1 Matsusaka pork boasts high-quality, tender meat and fat with little odor, reminiscent of the world-famous Matsusaka beef | Yamakoshi Livestock Matsusaka Pork Specialty Store Matsubuta

※2 Why is vitamin B1 necessary? Introducing the function of vitamin B1 and how to take it effectively | For those of you who are working hard. Information Bureau for Fatigue | Alinamin

*3 What is linoleic acid? | Customer Service Center | The Power of Plants Nisshin Oillio

※4 Oleic acid | Ingredient information | The Secret of Wakasa

[For more information about Matsusaka City, click here]