Kurobuta Berkshire Pork, Neck Boneless, 3kg

Kurobuta Pork Neck Boneless is a 3kg boneless neck of Berkshire Kurobuta pork — one of the most richly marbled joints on the animal. The neck is a heavily worked muscle that carries exceptional fat infiltration throughout. In Kurobuta pork, this marbling reaches a level of richness and complexity that makes it equally outstanding roasted slowly as a joint or pulled after a long braise. Furthermore, it is the ideal cut for anyone seeking the deepest possible pork flavour.

About Kurobuta Berkshire Pork

Kurobuta is the Japanese name for Berkshire pork. It means ‘black pig’ — a reference to the breed’s distinctive black coat. The Berkshire pig is one of the oldest identifiable breeds in the world. In particular, it has been bred in Berkshire County, England for over 300 years. Historically, these pigs were kept on the pasture lands of Windsor Castle. They were prized by the British royal family for their exceptional flavour and marbling. In the mid-19th century, some were gifted to the Emperor of Japan. As a result, Japanese farmers and chefs celebrated the breed under the name Kurobuta. Furthermore, the Japanese developed rigorous breeding standards to preserve its exceptional qualities. Today, Kurobuta is widely considered the Wagyu of pork.

Berkshire pork looks and tastes completely different from standard commercial pork. The meat is darker — a deep rose pink rather than pale white. Additionally, it carries visible marbling through the muscle and has a shorter, finer fibre structure. The fat has a lower melting point than in other breeds. As a result, it melts with a sweet, buttery quality that enriches everything it touches during cooking. Furthermore, the breed’s naturally higher pH means less moisture is lost during cooking. In contrast to commercial pork, Kurobuta stays extraordinarily juicy — even at high temperatures. The flavour is what pork used to taste like before commercial breeds were selected for leanness. It is full, robust and distinctly porky, with a natural sweetness that rewards even the simplest cooking.

How to Cook & Serve

To get the very best from Kurobuta Pork Neck Boneless:

• Season generously with sea salt and score the surface to allow flavour to penetrate.
• Roast uncovered at 150°C for 4 to 5 hours for a slow-roast joint — baste every 45 minutes with the roasting juices.
• Alternatively, braise in cider or white wine with aromatics at 140°C for 5 to 6 hours for extraordinary pulled pork.
• Rest for at least 30 minutes before pulling or slicing — the Kurobuta fat keeps the joint exceptionally juicy throughout.

Perfect Pairings

Kurobuta Pork Neck Boneless pairs beautifully with:

• Soft brioche buns, pickled red cabbage and apple sauce for pulled pork
• Roasted root vegetables and proper gravy for a classic Sunday roast
• A bold Chenin Blanc, Riesling or light Pinot Noir alongside
• A sharp herb sauce — salsa verde or chimichurri — to cut through the richness

Storage: Keep refrigerated and use by the date shown. Remove from packaging 30 minutes before cooking and allow to come to room temperature. Season generously with flaky sea salt. However, resist the urge to over-season — the Kurobuta flavour is the star. Delivered fresh and chilled, ready to cook.

However you cook it, Kurobuta Pork Neck Boneless delivers a flavour and texture that standard pork simply cannot match. Moreover, it is an ingredient that elevates any dish into something truly memorable.