• It is said that Kagoshima Kurobuta pigs were originally imported from the Ryukyu Islands 400 years ago by Iehisa Shimazu, a member of the Shimazu clan of Satsuma Province (presently Kagoshima). After that time, the pigs were interbred with British Berkshire pigs early in the Meiji period (1868–1912) for further improvement to become the current Kagoshima Berkshire. In particular, Kagoshima Berkshire pigs reared by Kagoshima Meat Export Federation are called “Kagoshima Kurobuta.
• As the meat of Kagoshima Kurobuta has thin muscle fibers, rich amino acids, and fat that melts at a higher temperature than that of any other breed of pig, the Kagoshima Kurobuta is tender, flavorful, and rich in sweetness while tasting rather light.
• Kurobuta Berkshire pigs are also called “Roppaku,” which literally means six white marks, because it has six white markings on its four feet, snout, and tail.

Major production area

All around Kagoshima Prefecture

The number of Kagoshima Kurobuta shipped

Around 170,000 pigs