Of meat at the meat processing plant recommended Marguerite pork

Spreading our wings from Japan to the rest of the world.
The Marguerite pork that we offer goes well with any ingredient.
Its characteristic flavor and tenderness are due to the carefully-selected feed given to the pigs.
This delicious pork will delight and bring a smile to the face of any diner.

•Production area

Chiba Prefecture - No.3 in Japan in terms of the volume of shipments Located in Toso area of Chiba, the top district within the prefecture in terms of the volume of shipments

•Origin of the name
This pork takes its name from the daisy (also known as marguerite), which goes well with other flowers, while retaining its characteristic individuality.
In addition, it conjures up a clean, pure, natural image.

•Meticulously-selected feed
The feed, which is the very essence of the meat, contains carefully-selected plant-derived lactobacilli.
This feed is given to the pigs from the very start of the rearing process.

↓ Effects

Curbs the proliferation of harmful fungi, which can easily develop in the intestines of piglets.
Improves the intestinal environment, creating a healthy, safe adult that can be consumed with peace of mind.
Regulates the use of drugs such as antibiotics and synthetic antibacterial agents.
Environmentally-friendly and reduces fecal odor.

•Characteristics of the meat
With its pure white fat and pale pink flesh, it has an almost mystical beauty.

Suited to any ingredient and style of cooking.

Eg.1) Ideal for salads

With its rich flavor and tender consistency, it is also recommended for elderly people.

Eg.2) Mouthwateringly-fragrant, golden-brown pork saute

Non-greasy and gives off little scum when cooked.

Eg.3) Even more aromatic as charcoal-grilled yakiniku meat

It has no peculiar flavors or aftertaste, so you won't tire of it easily.

Eg.4) This is how succulent and juicy it is when cooked

As well as looking more appealing, it contains more inosinic acid (umami) than ordinary pork.

•Preserving its freshness
It is processed the day after slaughtering, and is then vacuum-packed and frozen.
It is delivered to you while still fresh.

We vacuum-pack and freeze the meat while still fresh.

•Delivery details

Product format: vacuum-packed, frozen
Packaging: cardboard box; size: 60 x 36 x 21 (cm)

Weight: 25-30 kg
Standard: Half a pig = 1 case (1 each of picnic, ham, Boston butt, tenderloin, loin and belly)
1 lot: 40 cases = approx. 1 t

Terms of trade: At least 1 lot, payment in advance, cargo fees to be paid by the buyer

•Won the Outstanding Merit Award at the Chiba Prefectural Produce Exhibition two years in succession (2004 & 2005)

•Participated in the 2010 AgriFood Expo

•Slaughterhouse
The Meat Corporation has put in place a meticulous hygiene management system

Hygienic slaughterhouse

Awarded ISO 22000 international standard certification for its food safety management system

Inside the Corporation headquarters

Corporation has been ISO-certified

•Hayashi's processing plant
In order to retain the freshness of this beautiful meat, considerable attention is paid to temperature and hygiene.

Sterile clothing within the temperature-controlled plant, which maintains freshness

The temperature is controlled to ensure that the freshness of the meat does not deteriorate in any of the processes, from processing to weighing and vacuum-packing.
With regard to hygiene, an environmental system has been introduced that focuses not only on clothing, but also on repelling pests.