From the foothills of the Tokachi volcanic range, Hokkaido — a firm and flavorful pork raised with devotion on a wheat-centered diet.
Kamifurano Town in Hokkaido is a production area of rich natural beauty spreading at the foot of the Tokachidake mountain range, where Kamifurano Pork is raised as a brand pork with approximately 60,000 head shipped annually. The Kamifurano Pork Production Promotion Council oversees quality management, and producers work together as one to improve quality, committed to delivering safe and delicious pork to consumers. The most distinctive feature of the rearing is that barley is incorporated into the finishing compound feed at a high ratio of 10% or more. This barley incorporation gives the meat a firm, tight structure, and with less excess moisture, the result is a pork of concentrated umami. The fat is clean and refreshingly sweet — never heavy — making it highly compatible with everything from Western to Japanese cuisine. The breed is a three-breed cross: Landrace × Large Yorkshire sows with Duroc boars, an excellent combination for generous muscle development and a rich, well-balanced flavor. Reared over 165–180 days for a full, unhurried development, the result is a pork of real depth and character. The signature dish of Kamifurano Pork is buta-sagari — the local specialty of Kamifurano Town. Sagari is the diaphragm muscle, an exceptionally rare cut yielding just 250–300 grams per animal. Its juicy umami, best enjoyed fresh, has long been beloved by locals and visitors alike, and has attracted nationwide attention as a furusato nozei (hometown tax donation) return gift. A versatile Hokkaido brand pork that can be enjoyed in everything from yakiniku to rice bowls.
Basic Information
- Name
Kamifurano Pork - Production Area
Kamifurano Town, Sorachi District, Hokkaido - Management Body
Kamifurano Pork Sales Promotion Council - Breed / Crossbreeding
Female (Landrace × Large White) × Male: Duroc - Meat Characteristics
At least 10% wheat in the finishing feed firms the meat and concentrates umami; clean, lightly sweet fat that pairs well with both Japanese and Western dishes. - Feed Characteristics
Finishing feed contains at least 10% wheat, reducing water content and developing firm, flavor-concentrated pork. - Shipping Age
165–180 days - Annual Production
60,000 heads/year - Signature Dish
Buta Sagari (grilled pork diaphragm) / Kamifurano-don - Certifications
None - Related URLs
Kamifurano Pork | Kamifurano Tourism Association
Kamifurano Kobo Co., Ltd. | Products - Source
Brand Pork Guidebook 2026 p.17
Kamifurano Tourism Association
Kamifurano Kobo Co., Ltd.
Last updated
June 20, 2026