Koyanosanchi no Sakitama Kurobuta

Raised slowly over 240 days with unwavering devotion — a pure Berkshire black pork from Gyoda, Saitama, like no other.

Koyanosanchi no Sakitama Kurobuta is a Japanese brand pork (meigara-buta) from Gyoda City, Saitama Prefecture, managed by Koyano Specialty Meat Shop Co., Ltd. Breed / crossbreeding: Berkshire (purebred).

Koyanosanchi no Sakitama Kurobuta (Koyano’s Sakitama Black Pork) is a brand pork raised one by one with devoted care at a self-operated direct farm by Koyano Specialty Meat Shop Co., Ltd., rooted in Gyoda City, Saitama Prefecture. The greatest defining feature is that while standard pigs are shipped at approximately 6 months, these pigs are raised slowly to 240+ days of age and approximately 120 kg — maintaining the bloodline of pure Berkshire. This extended fattening finely refines the muscle fibers and concentrates a juicy, soft texture and rich umami. Berkshire is known as a breed rich in amino acids — the umami components — with high-quality fat and a sweet, non-gamey flavor.

Koyano Specialty Meat Shop uses the ‘Sakitama Kurobuta Proprietary Feed’ jointly developed with Nihon Nosan Kogyo. This dedicated feed draws out the flavor of the meat and the sweetness of the fat. Furthermore, a thoroughgoing rearing policy of not adding antibiotics to any feed at all is adopted — providing great confidence for consumers who prioritize food safety.

Trademark registration and brand regulations were established in May 2015, officially certifying it as a formal brand. A designated retailer system is also in place, with annual shipments limited to approximately 200 head — a brand of high rarity value.

The representative dish is tonkatsu. Frying thick loin produces a crispy coating, moist and soft interior, and the unique umami of black pork spreading with every chew. Ginger pork stir-fry and shabu-shabu also accentuate the distinctive sweetness and umami vividly. At Koyano Specialty Meat Shop, fresh-fried croquettes and other store-prepared side dishes are also available for easy tasting. Please do savor the flavor of this committed black pork from Saitama at least once.

Basic Information

• Name
  Koyanosanchi no Sakitama Kurobuta
• Production Area
  Gyoda City, Saitama Prefecture
• Management Body
  Koyano Specialty Meat Shop Co., Ltd.
• Breed / Crossbreeding
  Berkshire (purebred)
• Meat Characteristics
  Pure Berkshire raised 240+ days to approx. 120 kg. Fine-grained, juicy, and tender with rich umami. Sweet fat with a clean, mild flavor.
• Feed Characteristics
  Co-developed ‘Sakitama Kurobuta Proprietary Feed’ with Nihon Nosan Kogyo. Zero antibiotic additives in all feed throughout the entire raising period.
• Shipping Age
  240+ days
• Annual Production
  Approx. 200 head annually (primary wholesaler: Koyano Specialty Meat Shop). Designated retailer program in place.
• Signature Dish
  Tonkatsu, shogayaki (ginger pork), shabu-shabu, yakiniku
• Certifications
  Trademark registered: May 22, 2015
  Brand regulations established: May 22, 2015
  Antibiotic-free management throughout all feed
  Quality control through designated retailer program
• Related URLs
  Koyano Butcher Shop’s Sakitama Kurobuta (Kounosu Portal, furusato tax feature)
• Source
  Branded Pork Guidebook 2026, p.87
  小谷野精肉店 公式サイト
  行田市地域情報サイト

Last updated
6/21/2026