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 Kurobuta (literally Black Pigs) originate from the Berkshire breed.  It is said that such animals were imported 400 years ago via the Ryukyu islands in Okinawa and pig farming gradually became widespread throughout the prefecture and subsequently became part of the local culture.  Since the Meiji period (late 19th century), continual efforts have been made to improve the quality of the Kurobuta pork, which let to present examples of highly acclaimed breeds such as the "Satsuma", "New Satsuma", "Satsuma Ni-Rei-Rei- Ichi", etc., known for its excellent meat quality.

The Kagoshima Kurobuta pig has black hair throughout its body and six white markings, namely its four limbs, nose and tail.  Compared with other types of pork, the fat of the Kagoshima Kurobuta pork has a higher melting point, and is thus non-sticky and has a light, crisp flavor.  Having fine muscle fibre and rich in amino acids, the Kagoshima Kurobuta pork, touted as "soft, tender and tasty", is highly regarded throughout Japan and is also the pride of Kagoshima prefecture.

 (Source; Kagoshima Prefecture Official Website  https://www.pref.kagoshima.jp/af09/foreign/english/profile/gaiyou/brand_kurobuta.html)