Nurtured by plant-derived lactic acid bacteria — a Chiba brand pork of zero off-odor and a fat sweetness that is truly exceptional.
Chiba-kensan Margaret Pork is raised with devoted care at farms in Katori City and Choshi City, centered on Asahi City in northern Chiba Prefecture facing the Pacific Ocean. True to the name imagined after the white, delicate marguerite daisy flower — it is a pork packed with pure, unadorned deliciousness. The defining feature lies in its commitment to the feed. Carefully selected plant-based lactic acid bacteria — chosen from among 200+ varieties of lactic acid bacteria — are added to a grain-centered compound feed. By giving this lactic acid bacteria continuously across all stages from piglet through to shipment, the pigs are raised healthily while regulating the gut environment. This rearing method produces two effects. One is the suppression of the characteristic pork off-odor. The other is the firm impression of the authentic sweetness of the fat. With no off-odor, it is easy to eat even unadorned, and the richness and sweetness of the fat increases the satisfaction of the preparation. The meat quality is crispy-tender, with resistance to drying out even after heat — well-received by both professional chefs and home cooks. In shabu-shabu and ginger pork stir-fry of course, in tonkatsu the sweetness of the fat and the soft texture stand out vividly. Shipping age is 180 days, shipping weight 115–117 kg — shipped at a solid, substantial size. The managing body, Margaret Pork Research Group, registered the trademark in 2007, maintaining thorough quality management under brand standards. Approximately 40,000 head are slaughtered and processed annually at Chiba Prefecture Meat Corporation, distributed through Hayashi and Asahi Meat Cooperative. A member of the Chiba brand pork group ‘Chibaza Pork’ — a specialty with solid trust as a Chiba brand.
Basic Information
- Name
Chiba Margaret Pork - Production Area
Farms in Asahi City, Katori City, and Choshi City, Chiba - Management Body
Margaret Pork Research Association - Breed / Crossbreeding
Three-breed cross: Female (Landrace x Large White) x Male Duroc - Meat Characteristics
Crisp yet tender texture resistant to drying out; zero gaminess and a distinctly sweet, rich fat from continuous lactic acid bacteria feeding - Feed Characteristics
Grain-based compound feed with selected plant-based lactic acid bacteria added and given across all rearing stages from piglet to shipping - Shipping Age
180 days / 115-117 kg - Annual Production
Approx. 40,000 head annually. Primary wholesalers: Hayashi and Asahi Meat Cooperative. - Signature Dish
N/A - Certifications
Trademark registration: April 20, 2007. Brand regulations established: April 1, 2006; revised September 18, 2013. Participating brand of Chiba Pork. - Related URLs
Margaret Pork | Chibaza Pork
Buta Trace – Farm Detail (12156)
Chiba Prefecture Meat Corporation – Margaret Pork Research Association - Source
Branded Pork Guidebook 2026, p.100
Chibaza Pork – Margaret Pork Page
Buta Trace Farm Detail (ID:12156)
Chiba Prefecture Meat Corporation – Margaret Pork Research Association
Last updated
6/21/2026