Toyama Pork

Nurtured by the pure waters of the Northern Alps — a brand pork full of character, delivered from the land of Toyama.

Toyama Pork is a Japanese brand pork (meigara-buta) from Toyama Prefecture, managed by Toyama Prefecture Pig Farming Association Federation. Breed / crossbreeding: Female (Landrace × Large White) × Duroc.

Toyama Prefecture is a land of nature blessed with an environment where two-thirds of its land area is covered with forests, and snowmelt water from the Northern Alps creates a rich river system. Raised drawing fully on that bounty is ‘Toyama Pork.’ Toyama Pork is a collective term for brand pork produced within Toyama Prefecture — with Toyama Prefecture Pig Farming Association Federation at the center promoting quality management. Hygienically slaughtered and processed at Toyama Shokuniku Sogo Center (the only meat processing facility in the prefecture) — the stable, fresh quality maintained there is a major defining feature.

The breed adopts a three-breed cross — Large White × Landrace female crossed with Duroc male, outstanding in meat quality. The pork produced by this combination is characterized by a finely grained, soft meat quality and fine-quality sweet fat — with minimal off-odor and a clean, refreshing finish to enjoy. Furthermore, with the pigs raised slowly over a rearing period of 180 days — the umami of the meat is slowly concentrated.

In terms of preparations, shabu-shabu and cold shabu-shabu that fully draw out the rich flavor are particularly popular. Thinly sliced meat dipped quickly delivers a fluffy, soft texture and gently spreading sweet fat umami in the mouth. Of course also outstanding compatibility with staple preparations such as ginger pork stir-fry and tonkatsu — resistant to shrinkage even with heat, a juicy finish.

Distributed within and outside the prefecture through ZEN-NOH Toyama Prefectural Headquarters, Gyukatsu, and Iwatora — approximately 29,000 head are shipped annually. Trademark-registered in 1997 — as a trusted brand supporting Toyama’s food culture, delivering to many tables.

Basic Information

• Name
  Toyama Pork
• Production Area
  Toyama Prefecture (producers throughout the prefecture)
• Management Body
  Toyama Prefecture Pig Farming Association Federation
• Breed / Crossbreeding
  Female (Landrace × Large White) × Duroc / Female (Large White × Landrace) × Duroc
• Meat Characteristics
  Pork produced in Toyama Prefecture and slaughtered at Toyama Shokuniku Sogo Center. Fine-grained, tender meat with sweet fat and little off-odor. Umami concentrated through slow rearing to 180 days
• Feed Characteristics
  N/A
• Shipping Age
  180 days
• Annual Production
  29,000 head annually / Primary wholesalers: ZEN-NOH Toyama Prefectural Headquarters, Gyukatsu, and Iwatora
• Signature Dish
  Pork shabu-shabu / cold shabu-shabu, tonkatsu, ginger pork, yakiniku
• Certifications
  Trademark registered: April 11, 1997 / Unified hygienic processing system at Toyama Shokuniku Sogo Center
• Related URLs
  Etchu Toyama Kingdom of Food – Toyama Pork
  JA ZEN-NOH Toyama – Toyama Pork
• Source
  Branded Pork Guidebook 2026, p.128
  Etchu Toyama Kingdom of Food
  JA ZEN-NOH Toyama
  Brand Meat Japan
  Lettuce Club (Recipe Magazine)

Last updated
6/21/2026