Pursuit of meat quality and commitment to flavor


Crossbreeding of the best breeds for Yongenton hogs

Yume no Daichi is a four-way pig that is a Berkshire crossbreed of the regular three-way pig (Landrace & Large Yorkshire & Duroc), focusing on superior genetic traits to achieve better meat flavor and meat quality. It is characterized by sashi, which is fat in red meat, and has a high oleic acid content with a low melting point of fat, which gives it a flavor that does not drop off even after being cooled.

feed feed

Creating feed to bring out even more flavor

The taste of pork does not depend solely on the breed. The taste of pork varies greatly depending on the type of feed fed. In particular, the grains used have a major impact on meat quality. We have found that the best feed for this breed is a well-balanced blend of grains such as wheat, potatoes, and rice, which contain a lot of starch, and this is suggested to increase the free amino acids and glutamic acid in the meat and increase the flavor component.

hygiene manegyment

Food safety starts with thorough hygiene management

all-in all-out system

When pigs are moved and shipped, the entire barn is emptied, cleaned, disinfected, and dried thoroughly, and new pigs are introduced after a certain period of emptying. This prevents pathogens from infecting the next lot of pigs and breaks the chain of disease.

windless system

An enclosed piggery without windows. This system makes it possible to physically block the entry of pathogens and other substances from the outside. In addition, the air conditioning system (ventilation and temperature) and lighting can be automatically controlled, maintaining an optimal environment all year round for pigs, which are stressed by environmental changes.


World standard facilities with state of the art systems

This is the first processing plant in Hokkaido that produces carcasses with skin by adopting the latest system from the Netherlands. The carcass is steam-treated to minimize deterioration of the meat quality, and the carcass is then stripped using a hair-burner process to minimize the number of bacteria attached to the carcass. We also employ mechanization as much as possible in the production process and implement thorough temperature and sanitation control.

Acquisition of International Hygienic Standard FSSC22000:2013

Our factories and farms have acquired the international certification standard FSSC22000:2013*1, which ensures that everyone can eat with peace of mind. Under international hygiene management standards, we deliver safe and secure pork. We are also expanding our sales channels to overseas markets (Singapore, Hong Kong, Macau, Vietnam, and Thailand).

*1 Approved as one of the benchmark standards by GFSI (Global Food Safety Initiative).



Taking advantage of Hokkaido's vast land area, we have dispersed each farm to improve quarantine, reduce the use of chemicals, and provide healthy and safe pork.