Across the globe, certain regions are synonymous with exceptional meat. France is well known for its Label Rouge poultry, Spain for its Pata Negra Bellota Ibérico, and Japan for its world-renowned Wagyu beef. Interestingly, Korea lays claim to a remarkable specialty of its own - Jeju Black Pork.

Located off the southern coast of the Korean Peninsula, Jeju is South Korea’s largest island, formed by ancient volcanic eruptions beneath the sea. Its landscape is defined by black, porous basalt, a rugged environment that has shaped both the island and the livestock raised upon it. It is here that one of the world’s most distinctive pork varieties call home.

Jeju Black Pork delivers a deeply satisfying first bite. While less marbled than Ibérico, it offers a firm, steak-like texture and a pronounced aroma. The meat’s deep red hue sits closer to beef than conventional pork. Rather than overwhelming the palate with intense umami, its flavour is refined and balanced, clean, savoury, and quietly compelling, inviting you back for another bite, and then another.