Fukudome Small Farm handles the entire process from raising rare breeds of pigs, which are said to be the only ones available in Japan, to meat processing by craftsmen trained in Germany
, to sales
, and finally to the dinner table.
The family-run ranch pursues “happiness” that can only be created by a small family-run ranch.
Saddleback” and “Happiness Pork”, fantastic pigs
Kanoya City, located in the center of the Oosumi Peninsula in Kagoshima Prefecture, is surrounded by the Takakuma Mountains in the north and Kinko Bay in the west. In this area, where agriculture and livestock farming thrive , taking advantage of the mild climate (an average annual temperature of 17°C) and abundant nature,Fukudome Small Farm, run by a family, is located.
Many people may associate Kagoshima with Kurobuta (black pig), but in fact, there is more to it than that. Fukudome Little Farm raises a rare breed of pig called “Saddleback. The Saddleback is a breed that originated in England and is characterized by its high fat content. In Europe, it is known as the ” phantom pig, ” and this is the only place in Japan that raises it. While ordinary pigs are shipped after about six months, Fukudome Small Farm’s Saddlebacks are raised slowly over a longer period of time (eight months). This is said to bring out the original charm of this breed. They are also raised in a clean environment with special feed and fresh groundwater. This slow and careful process produces a tender fatty meat that melts at the temperature of human skin and a delicious flavor. They also raise a breed called “Kofuku Pork,” which is a cross between a saddleback and a white pig. The Kofuku Pork has the same high quality fat and tender lean meat as the Saddleback, and it is a breed that is only raised here.
Fukudome Small Farm’s Commitment
Unlike other ranches, Fukudome Small Farm handles everything from breeding to processing and sales in a single location. This is because the company’s fundamental philosophy is to “deliver pigs raised with care by ourselves to our customers” and to “take the time and effort to raise pigs in a straightforward, careful, and painstaking manner. That is why they keep the number of pigs within their reach and raise each pig with love and care.
Meisters” highlight the deliciousness of the meat.
Fukudome Farm is a full-service farm that handles everything from sales to processing, which is also an important factor in determining the deliciousness of its products. Yoichi Fukudome, who has acquired the national ” Meister” certification, went to Germany at the age of 21 and spent 10 years learning processing techniques from various parts of Europe. Meister” is a German national certification given to those who have mastered the art. Yoichi, who is in charge of processing hams and sausages, is particular about using his own blend of spices and special mixed spices according to what he is making. The process of grinding and mixing the spices one by one with a mill grinder and knowing exactly what is in the mixture helps to bring out the best flavor of the ingredients.
You can really taste the fat, but it melts quickly and is refreshing. Nakata was also impressed by the liver pate, saying, “This liver pate is also delicious. There are things that can be done only on a small ranch. The Fukudome family has no plans to expand the size of their farm. Yoichi says, “When you do everything from raising pigs to selling them, you realize how much you appreciate pigs’ lives. The pigs grazing on the pasture looked somewhat happy.
We process and manufacture our products with a priority on making the most of 100% of the ingredients, valuing traditional German techniques and the attitude of “taking responsibility for life and using up the whole pig without discarding the fat, skin, or bones. We are proud of our meat, which is carefully and simply delicious.
