Genetically modified pigs from Jeju Dream Pork offer meat with distinct flavor
Jeju Dream Pork in Hallim-Eup on South Korea’s Jeju Island processes and distributes four million pounds of premium Jeju black pork per year. The island is world famous for its black pork, known for its exceptional fat marbling. The pork comes from the Nanchukmatdon pig, a species of genetically modified pig created from indigenous Jeju pigs. “The meat quality, marbling, and other things are better than those of regular pigs,” says Jeju Dream Pork CEO Young Joon Byun.
At Jeju Dream Pork, every pig is meticulously processed, labelled, and butchered in-house. The butchers, some of whom have been with the company for over two decades, are experts at their craft — prioritizing safety and quality. Out of one pig, they’re able to get 16 cuts of meat, each with its own distinct flavor. “We have been developing and refining those new cuts of meat,” Byun says. “To make it interesting and flavorful, rather than just grilling pork belly.”
After the meat is separated into those 16 cuts, the cuts are then selected, trimmed, and cleaned. Discarded pieces such as the fat are saved for cosmetic products like soap; the bones are reserved for soups. Once trimmed, the cuts are packaged, vacuum sealed, and prepared for distribution to restaurants like Crown Pig.
Hoon Song, chef-owner of Crown Pig on Jeju Island, grills the pork with applewood and oak. Rather than having customers grill the meat themselves at their tables, the chefs of Crown Pig prefer to do the grilling in order to ensure customers get the very best bite. “Once you try the meat juice and savory fat, you will understand the quality of this pork,” says Song.
Watch the latest episode of Vendors to follow the famous Jeju black pork’s journey from farm to distributor to table.
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