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Kurobuta Pork Bones
Kagoshima, Japan
Bones from Berkshire-lineage black pigs, raised more slowly than standard commercial breeds, simmered for over ten hours to build the broth.
Why it matters
Kurobuta bones carry more marrow and collagen than standard pork, which is what lets a tonkotsu broth turn properly milky-white and body-rich rather than just greasy.
Sourced from
Kagoshima Kurobuta Farms — Kagoshima, JapanUsed in