Berkshire pork is a heritage breed of pig, which was discovered over 300 years ago in Berkshire County in the United Kingdom. Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavor. It is thought by many to be the Kobe beef of pork. It is said to have a very specific taste, not generic and bland or mild like regular pork. Berkshire pork is prized for juiciness, flavor and tenderness, is pink-hued and heavily marbled.

Only 100% purebred Berkshire pork may be called Kurobuta. Celebrated in Japan and around the world for marbling and flavor, they are raised with great care in the Snake River Farms network of small family farms. Pure Berkshire pedigrees are the base of Snake River Farms Kurobuta Pork. Kurobuta is slow fed approximately 10% longer than commodity pork and  raised without growth promoting hormones. This extraordinary care contributes to superior taste, texture and marbling, even dubbed by The Wall Street Journal as “The Other Red Meat.”

100% Kurobuta Ribs
100% Kurobuta Tenderloin
Berkshire Rib Roast

Roasting Cuts

  • Boneless sirloin

  • CT Butt(collar)

  • Steamship of Pork

  • Boneless rollout leg(BRT)

  • Boneless Pork Leg

  • Hindshank

  • Foreshank

  • Japanese Shoulder

  • Bone in Shoulder

Loin Cuts

  • Tenderloin

  • Boneless Loin(center cut or 1/3 center cut)

  • Bone-in Loin(center cut, shortloin, tenderloin out)

  • 10-bone rack of pork, cap off

  • 10-12 bone rack of pork

  • long bone rack of pork


  • Baby Back Ribs

  • Bone in Shortribs

  • St. Louis Style Spare Ribs

  • Single Rib Belly

  • Side Belly


  • Pork Trim(40% lean)

  • Pork Trim(70% lean)

  • Back fat

  • 5# Ground Pork(75/25)


  • Neck Bones

  • Humorous Bones

  • Femur Bones