We’re glad you asked!
In kitchens at the best restaurants from NY to CA, chefs are going crazy for kurobuta.
A favorite in Japan, kurobuta or “black hog” pork comes from the Berkshire pig. On par in terms of quality with Kobe beef, kurobuta pork, and ultimately the sausage that we make from it is juicy and tender, thanks to the tasty fat from the pig and shorter muscles, which translates to more tender meat.
Look for kurobuta sausage in our new Ramen Breakfast bowl which is making its grand debut on September 12 for brunch.
Read more about kurobuta pork on the Food Republic.