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Savor the culinary alchemy of Japanese "Yume no Daichi" pork combined with a hint of Spanish paprika in the artistic creation of "Coppa de Hokkaido." This salumi, carefully cut from the neck section, is a tribute to Hokkaido's environmentally friendly farming methods. Each piece is slow-dried for 10-12 weeks after being marinated and massaged for ten days, guaranteeing a burst of flavor and quality from Hokkaido quality pork.
Hokkaido Pork
A dream collaboration of livestock and crop farming
A sustainable agriculture production system
Hokkaido is a leading pork-producing region in Japan and a major supplier of many other farm products. "Yume no Daichi" piglets are raised on vegetable farms. Their manure is slowly fermented in a spacious compost area and the mature compost is returned to the soil. This allows farmers to use less chemical fertilizer. We practice sustainable production by integrating livestock and crop farming, something that is possible only in Hokkaido. We are creating a new future for food production where vegeta-bles and pigs grow together on the same land.
Delivering fresh, safe pork to customers in Japan and the world, To deliver exceptionally fresh and safe pork to the table, we opened a meat processing center in Hokkaido where "Yume no Daichi" is produced. The facility boasts state-of-the-art technology and the highest standard of hygiene as required by an internation- al benchmark (FSSC22000). We also package the meat to ensure maximum flavor before shipment in Japan and overseas.
The meat is fine-grained and the fat smooth "Yume no Daichi" is silky smooth. Enjoy its succulent texture and deliciously creamy fat. Thanks to our special feed, "Yume no Daichi" contains more oleic acid that helps reduce so-called bad cholesterol while maintaining the level of good cholesterol. Relish the taste of our pork in a wide range of dishes.
Robust Havor from the best combination of breeds "Yume no Daichi" is a special kind of pork, the result of careful crossbreeding of four breeds in Japan. The pigs are raised in a stress-free environment. Sanitary control is strict. Pens are thoroughly cleaned. and disinfected once the pigs leave. Only pigs meeting certain strict standards qualify as "Yume no Daichi Premium Yongenton" -Pork that is truly a cut above.
Kagoshima wagyu A5 We have a unique recipe. It is rubbed with sea salt, black pepper, juniper, fennel, and herbs being carefully dry-cured for 14-16 months. Kagoshima Wagyu is the highest grade of Japanese black beef. In Hitoyoshi Kumamoto Prefecture, Kagoshima Wagyu Beef is raised in excellent health using a special technique under stringent supervision, and it is nourished in the plentiful natural blessings and clean water of the region.
Kagoshima wagyu
Kagoshima wagyu
THE SECRET OF DELICIOUS KAGOSHIMA WAGYU BEEF
Kagoshima is known as a “Stock-raising Kingdom”. The number of heads of cattle, pigs, and chickens (Broiler) are number one in Japan. Looking only at the production volume you can understand why Kagoshima is called a “Stockraising Kingdom”, in addition to that our meats are also highly praised by buyers and consumers. We are continuously promoting the Kagoshima Brand in order to provide a stable supply of the finest meats to market. Kagoshima, which is located in the southernmost part of Kyushu area is the largest livestock farming area in Japan. Kagoshima Wagyu is raised in warm climate and wonderful natural environment. Supply of Kagoshima Wagyu is always stable with their abundant production and high quality achieved by careful care by farmers.
Japanese Black Cattle The black-haired Wagyu cattle breed was established in 1944. In 1962 breeders began full-scale improvements using the latest standards (heifer height: 129 cm; bull height: 145 cm; heifer weight: 540 kg; bull weight: 960 kg) The most important characteristic is the high quality of the meat – fine muscle fiber and superior marbling
History of improvements to Kagoshima Wagyu to Kagoshima Wagyu
Kagoshima was one of the earliest in the nation to establish a breeding test site, and since then we have been selecting breeding bulls for many decades in order to improve our Kagoshima Wagyu cattle. One secret of Kagoshima Wagyu’s great taste is the existence of these breeding bulls which yield delicious meat.
The safety of Kagoshima Wagyu Beef Traceability
Every calf is given ear tags with a unique 10-digit identification number,which can enable carcass, subprimal, even meat on the dinning table to be traceable. At the dressed carcass stage, we save a comparison sample of the meat. The meat being sold in a store can then be verified through DNA testing.
Here at Diamantina, we are proud to produce purely Australian family-owned and raised beef. Diamantina is a vertically integrated operation. This means that we carefully monitor the whole process of our beef reaching your plate.
Where we are from Like their namesake, our cattle are raised in the Diamantina Shire in western Queensland. Here, our dedicated farmers raise our cattle in fertile pastures alongside abundant wildlife in diverse, thriving landscapes. As third-generation family farmers, we are committed stewards of all the animals and the vast natural grasslands in our care. Diamantina Wagyu Beef Sourced from the finest Wagyu cattle, Diamantina Wagyu is carefully raised on wholesome grain to produce a superior marbling, tenderness and flavour. Health Benefits Your body needs essential nutrients to produce energy and fuel your day. Beef contains nutrients that are integral to supporting a healthy brain and body.
The Australian Government Guide to Healthy Eating maintains that lean meat (i.e., beef) is a nutritious and healthy part of a balanced diet. Beef contains 12 nutrients that are essential for healthy living – these include*: protein, iron, zinc, vitamin B12, niacin, phosphorus, omega-3s, magnesium, selenium, riboflavin, vitamins B5 and B6. Sustainability and Animal Welfare Our farmers are stewards of all the animals and the vast natural grasslands in our care. Our cattle are constantly monitored and cared for by our trained stock people to create a calm and relaxing environment.
This high-level of stock and land care is maintained throughout the whole beef production process to ensure consistent quality and flavour. Diamantina is renowned for its quality and rich beef flavour, the perfect blend of taste and tenderness. Whether it’s the ‘grab-and-go’ mid-week meal you are looking for, or celebrating a special occasion, Diamantina Premium Australian Beef provides you with consistently superior taste for chefs of every skill level.
Wagyu AUS
Thai Jasmin Wagyu
A Thai signature Bresaola made from premium cut meat, crafted from Jasmine Wagyu, a Thai wagyu beef raised with care by dedicated farmers in Northeastern Thailand. The cattle are nurtured with a unique diet of jasmine rice bran, grains, and fragrant pandan leaves, resulting in beautifully marbled beef with a distinct and delicate aroma. The result we select a BMS 9/10 AKA the best of the best marbling score.
The production process begins with selecting the finest eye of round, the eye of round cut of Jasmine Wagyu. It is carefully seasoned with a blend of mix herbs and spices such as rosemary, juniper berries black pepper and cured for 10-14 weeks. The result is a bresaola with a tender texture, complex aroma, and intense funky deep flavor.
Perfect for any occasion, Jasmine Wagyu Bresaola can be served thinly sliced on toasted bread, paired with cheese and red wine, or as the centerpiece of a charcuterie board, the main ingredients for every dining experience.