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目次 Grazing the carefully selected breed“Doro Buta”, grazed on a ranch surrounded by the mountains in 30 hectares of land. The Managing Director of Manos Co. Ltd. Hideaki Hiramatsu runs a restaurant, makes sausages and raises pigs. He decided to graze pigs after studying pig farming in the USA. “I thought there was something wrong when I saw the pigs in the small cages. They said it is impossible to graze pigs, but once I tried it, it wasn’t that hard,” reminisces. By grazing outdoors, it enhances their immunity and makes the pigs resilient for disease. The pigs raised here are Kenboro species which are suitable for grazing. While they are normally shipped out for sale at 6 months, Hiramatsu waits until they’re 8 months. |
HIgher quality meat with 8 months of growthPiglets are grown in the piglet barn and let out to graze outdoors at 4 months. 5 to 8 month old pigs are raised together. The pigs look healthy and happy at the farm. When the gong is struck, all the pigs start moving as a group. It is time for exercise. Several hundred pigs start running around the vast field. When we ask why they delay shipping for 2 months, they explained, "At 6 months old, the meat is not yet matured. And when the meat is not matured, it doesn't retain moisture and cannot seal in the flavor of the meat. When you cut premature meat, the juices drip and that can cause the meat to rot." When you mature the pig for 8 months, the quality of the meat increases making it delicious. At the same time, the market price normally decreases. So they have been developing their own sales channels. |
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Aging meat for 3 weeksAt their ham factory, they also produce dry-aged meat for the restaurant. Dry-aged meat is kept for 3 weeks with strict temperature and humidity control. "Since we use 8-month old pigs, the meat is firm and will taste better," says Managing Director Hirabayashi. Even with non-aged meat, they will hang for a week. The portion with the most value in pork is the Shoulder Loin, Side and Tenderloin. We had a taste of the meat and confirmed the flavor. "The fat from a properly raised pig is delicious," says Nakata eating the meat enthusiastically. The number one selling processed meat product is white salami. Hirabayashi is confident and says, "we are aiming to be number one with this product." |
