Kurobuta Berkshire Pork, Belly

Kurobuta Berkshire Pork Belly is a slab of Berkshire pork belly — one of the most luxurious slow-roasting cuts available. The Kurobuta breed’s exceptional fat marbling runs through every layer of this belly. As a result, it produces pork of extraordinary richness and depth during long, slow cooking. Furthermore, the skin crisps to a crackling of quite remarkable quality — buttery, sweet and deeply savoury in a way that standard pork belly simply cannot match.

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 Berkshire Pork Belly:

• Score the skin deeply and rub with fine sea salt — leave uncovered in the fridge overnight for the finest crackling.
• Roast at 160°C for 2.5 to 3 hours until the meat is completely tender and yielding.
• Increase to 230°C for 20 minutes to blister the skin to a shattering, golden crackling.
• Alternatively, braise skin-side down in cider, stock and aromatics at 150°C for 3 hours, then press and chill overnight before crisping in a hot pan.

Perfect Pairings

Kurobuta Berkshire Pork Belly pairs beautifully with:

• Apple sauce or a cider and wholegrain mustard jus
• Braised Puy lentils or white beans with sage and garlic
• A medium-bodied Pinot Noir, Gamay or a chilled glass of Riesling
• Pickled apple or sharp coleslaw 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 Berkshire Pork Belly delivers a flavour and texture that standard pork simply cannot match. Moreover, it is an ingredient that elevates any dish into something truly memorable.