On ‘Pulling Pork from around the world’ this week, we feature the Berkshire pig, also known as the Kurobuta.
A very rare breed, as the name suggests, hailing from Berkshire county in the UK. The breed became very popular over the years and can now be found in Asia, the US, New Zealand and Australia. The Japanese were the ones who named the breed Kurobuta, due to the meats premium grade and similarities to Kobe beef.
The breed is average in size, reaching up to 170kgs at full maturity. They are a short-legged breed, with short snouts and pricked ears. They were originally red/brown or sandy brown in colour, though now they are much darker, almost black with a white snout, feet and tail.
Used for meat production due to the excellent quality of the pork produced. The meat from the Berkshire breed is not only juicy but full of flavours and also very tender. It is heavily marbled with a pink-hue.
The meat is high in fat content, making it perfect for cooking at high temperatures. The meat also has a higher pH than normal commercial breeds, which makes the meat more flavourful, darker in colour and firmer in texture.
Generally, the breed are farmed under free-range practices, thriving on a diet of corns, nuts, clovers, fruits and milks.
Once red/brown now black in colour, the Berkshire breed remains popular, due in part to the fantastic, flavoursome meat.