館ヶ森高原豚・
館ヶ森高原豚ノア
TATEGAMORI PORK
Suitable for the name of Tategamori,
Supreme flavor and softness
Tategamori Kogen Pork is a rare Babcock-Swain breed in Japan that has been bred over many years to suit Japanese tastes. It has rich red meat, lightly sweet fat, and a soft texture. The pork is raised in an uncompromising environment with the desire to "deliver to our customers food that they can safely feed their own families."
5つのポイント
バブコック・スワイン種をルーツとする
Ark館ヶ森ならではの品種。
アメリカで生まれたバブコック・スワイン種をルーツに持ち、Ark館ヶ森独自の交配プログラムから誕生した「館ヶ森高原豚」。
世界の多くの品種が合理性を最優先にする中、品質を追求し、日々、日本的嗜好に合わせて改良を続けている品種です。毎日食べて食べ飽きない、私たちが理想とする豚肉です。
Considering meat quality and safety,
Feed
The feed used during fattening is crucial in determining the taste and safety of the pork. Instead of using corn, the pigs are fed rice, milo, and wheat grown under contract with nearby farms. The main ingredients are also subject to separate production and distribution management to prevent the contamination of genetically modified ingredients. By blending herbs such as thyme and rosemary, the pork eliminates the distinctive pork odor, and natural salt is used to provide the pigs with plenty of minerals.
Nurtured by the nature of Tategamori
mineral-rich groundwater
岩手県の東側に連なる自然豊かな北上山系。館ヶ森高原周辺には、北上山系に由来する豊富な地下水が流れています。この地下水をVUP（高エネルギー活性化装置）と天然鉱石・シリカブラック®に通すことで天然ミネラルをたっぷりを含んだ水を、館ヶ森高原豚は毎日飲んで育っています。
depends on the dish
the most delicious cut
For example, even with the same loin meat, the appropriate way to cut it varies depending on the dish used, such as shabu-shabu, pork cutlet, and stew. We cut the pork at our in-house processing plant so that you can enjoy Tategamori Kogen Pork even more deliciously. We offer our customers fresh pork with the best thickness and cutting method.
face to face
with lots of love
Pigs are very delicate animals. Minor environmental factors, such as the meat becoming tougher when strained, affect its taste. Therefore, it is an essential condition for delicious pork to avoid stress as much as possible. It goes without saying that we take care of them, but by putting a lot of love into each and every one of them, we raise them to be the best pork.
快適な日々を過ごすための
徹底した衛生管理
We have established a system for thorough hygiene management so that both pigs and managers can live comfortably every day. In 2013, we became the first company in the Tohoku region to obtain farm HACCP certification. This is a major point that is essential to assure our customers of "safety and security". The pork we produce makes our customers smile. It is our greatest pleasure. We will continue to make every effort to satisfy our customers.
快適な日々を過ごすための
徹底した衛生管理
Nanbu wheat from Iwate was the first to grow. While building the soil, we gradually expanded to the cultivation of herbs and vegetables. Since we still do not use pesticides, there are many active microorganisms in the fields, and we have received approval from research institutions.
快適な日々を過ごすための
徹底した衛生管理
The characteristics of the meat are the tenderness of the red meat produced by the fineness of the meat and the refreshing flavor of the fat. Because it is less addictive, you can fully enjoy it. Some customers prefer a stronger flavor, but our goal is to not get tired of eating it every day. The ideal is a rich yet refreshing taste that anyone can enjoy regardless of age or gender.
Tategamori highland pork loin
The most popular standard product. The highest grade pork loin from Tategamori Kogen pork. The balance of fat and lean meat is good, and you can enjoy the deliciousness of both. We recommend the fillet steak, simply seasoned with salt and pepper.
roast meat slice
館ヶ森高原豚の最高級ロース肉。脂身と赤身のバランスが良く、両方の美味しさを堪能いただけます。3.5～4mm程度のカットです。
loin block
館ヶ森高原豚の最高級ロース肉。脂身と赤身のバランスが良く、両方の美味しさを堪能いただけます。お好みの大きさにカットしてお使いください。
Roast meat for shabu-shabu
館ヶ森高原豚の最高級ロース肉。脂身と赤身のバランスが良く、両方の美味しさを堪能いただけます。1.3～1.5mm程度のカットとなります。
Tategamori highland pork shoulder loin
The most popular standard product. The highest grade pork loin from Tategamori Kogen pork. The balance of fat and lean meat is good, and you can enjoy the deliciousness of both. We recommend the fillet steak, simply seasoned with salt and pepper.
shoulder loin slice
赤身に脂身が霜降りのように入り、柔らかく、コクと旨みがあるのがその秘密。約3.5～4mmの厚さです。
shoulder loin fillet
赤身に脂身が霜降りのように入り、柔らかく、コクと旨みがあるのが特長。150g以上厚めにカットしたものがおすすめです。
Shoulder loin for shabu-shabu
赤身に脂身が霜降りのように入り、柔らかく、コクと旨みがあるのが特長。1.3～1.5mm程度のカットです。
Tategamori highland pork fillet
The fillet meat is a rare and high-class part that only two blocks of about 500g can be taken from one pig. It is characterized by having the most finely textured, tender meat of all pork, and the lowest amount of fat. The fillets are for bite cutlets, and the blocks are luxurious steaks!
fillet fillet
豚肉の中で最もキメが細かく柔らかいです。食べやすい大きさにカットしてあります。ヒレカツがおすすめです。
fillet block
豚肉の中で最もキメが細かく柔らかいのが特徴です。お好みの大きさにカットしてお使いください。
Tategamori Kogen Pork Belly
This is the part where you can enjoy the characteristic "deliciousness of the fat" of Tategamori Kogen pork. Yakiniku and shabu-shabu are delicious, but the most recommended is block meat! Cut it to your preferred size and use it for curry, stew, kakuni, sweet and sour pork, etc.
pork belly slice
館ヶ森高原豚の特徴「脂身の旨さ」を一番に味わえる部位です。3.5～4mm程度のカットです。
Rib meat for shabu-shabu
館ヶ森高原豚の特徴「脂身の旨さ」を一番に味わえる部位です。1.3～1.5mmの厚さです。
pork belly block
館ヶ森高原豚の特徴「脂身の旨さ」を一番に味わえる部位です。お好みの大きさにカットしてお使いください。
Tategamori Plateau Pork Thigh Meat
A healthy part with little fat. You can fully enjoy the "deliciousness of red meat" with a mellow flavor without any odor. We recommend the shabu-shabu that has been quickly blanched. Enjoy with a refreshing cold shabu-shabu salad in the summer.
thigh meat slice
脂身が少なく、ヘルシーなモモ肉。臭みのないまろやかな旨味とコクを堪能できます。3.5～4mm程度のカットです。
Thigh meat for shabu-shabu
脂身が少なく、ヘルシーなモモ肉。臭みのないまろやかな旨味とコクを堪能できます。1.3～1.5mm程度のカットです。
thigh block
脂身が少なく、ヘルシーなモモ肉。臭みのないまろやかな味を堪能できます。お好みの大きさにカットしてお使いください。
Other lineup
Spareribs
バラ肉を落とした後の骨の部分。スープや煮込み料理に使うと旨みが凝縮し、ホロッとした食感になります。バーべーキューには欠かせない部位です。
挽肉
肉団子やロールキャベツ、焼売、ハンバーグなどを館ヶ森高原豚の挽肉で作ると肉の旨みを存分にお楽しみいただけます。
肩切り落とし
館ヶ森高原豚の最高級ロース肉。脂身と赤身のバランスが良く、両方の美味しさを堪能いただけます。1.3～1.5mm程度のカットとなります。