Originated in Berkshire County, England; the breed’s purebred lineage was brought to both Japan (as Kurobuta) and the U.S. in the 19th century. 

Heritage-focused breeding: Purebred lines are carefully preserved for genetics, size, and marbling 

Low-stress & pasture-raised: Many farms rotate grazing, avoid crates, and emphasize animal welfare

Natural feed: Diets often include whole grains (barley, oats, peas), vegetables, and forage—not corn/soy like industrial pork

Rich marbling: Intramuscular fat gives it a deeper red color and a buttery, beef-like taste

Higher pH: Retains more moisture, creating juicier, more flavorful meat

Dubbed “Wagyu of pork” due to its flavorful profile