Jeju Dream Pork in Hallim-Eup on South Korea’s Jeju Island processes and distributes 4 million kilos of premium Jeju black pork per 12 months. The island is world well-known for its black pork, identified for its distinctive fats marbling. The pork comes from the Nanchukmatdon pig, a species of genetically modified pig created from indigenous Jeju pigs. “The meat high quality, marbling, and different issues are higher than these of normal pigs,” says Jeju Dream Pork CEO Younger Joon Byun.
At Jeju Dream Pork, each pig is meticulously processed, labelled, and butchered in-house. The butchers, a few of whom have been with the corporate for over 20 years, are specialists at their craft — prioritizing security and high quality. Out of 1 pig, they’re in a position to get 16 cuts of meat, every with its personal distinct taste. “We’ve been growing and refining these new cuts of meat,” Byun says. “To make it fascinating and flavorful, relatively than simply grilling pork stomach.”
After the meat is separated into these 16 cuts, the cuts are then chosen, trimmed, and cleaned. Discarded items such because the fats are saved for beauty merchandise like cleaning soap; the bones are reserved for soups. As soon as trimmed, the cuts are packaged, vacuum sealed, and ready for distribution to eating places like Crown Pig.
Hoon Track, chef-owner of Crown Pig on Jeju Island, grills the pork with applewood and oak. Moderately than having prospects grill the meat themselves at their tables, the cooks of Crown Pig desire to do the grilling with a purpose to guarantee prospects get the easiest chew. “When you strive the meat juice and savory fats, you’ll perceive the standard of this pork,” says Track.
Watch the newest episode of Distributors to comply with the well-known Jeju black pork’s journey from farm to distributor to desk.