Porkwiener grobe (grobe means chunky in German) is a sausage for Japanese people made by Japanese people, using meat developed specifically for the Japanese market from pigs raised in the company’s own farm. The pork used as the ingredient is original; a hybrid of Mangaritza (known as Hungary’s national treasure) and Duroc, a breed used in common three-crossbred pig sangenton in Japan. There are only few pig farms in Japan that can raise Mangaritza pigs and even fewer companies that can process their meat. The reason why there are only few pig farms that can raise the breed is that there are certain conditions that need to be fulfilled in order to produce quality pork such as the long feeding period, which leads to high production cost, and a large ranch to enable the pigs to have sufficient exercise. The characteristic of this pork is the fat that has a low melting point and special aroma and mouth feel. By adding Duroc, a powerful red meat with marbling, a totally new pork — the kind that Japanese people like — was successfully created.
The low melting point fat creates good taste when processed, however, because of the low temperature, the separation risk is high and therefore, high processing skills are required. Using the essence learnt in Germany, an advanced country in meat processing, Porkwiener grobe was produced with quality ingredients and the best processing skills by representative artisan, Yohei Shimazaki.
This is a pork sausage with a gentle, delicate pork taste and aroma, and has a soft and juicy texture that is even rare to find in Europe where the meat processing industry is strong. It can only be made in Japan that has the special culture of marbled beef. The appearance of the wiener is simple and familiar, however, the inside is filled with infinite potential and a good taste.