Like roast ham, this is a spare rib with bone made by the lost manufacturing method in Germany and long-term ice temperature aging. It seems that there are many repeaters because of the deliciousness that you will never forget once you eat it.”After the bone-in meat was naturally aged, it was soaked in a spicy sauce for 4 weeks, and the aged meat was slowly smoked with firewood and charcoal. It is characterized by the condensed taste of the meat and the exquisite spices. The more you chew, the more delicious the meat will overflow, “said Toru Nozaki, Managing Director of Edelweiss Farm Co., Ltd.The company’s unique 4-week long-term ice temperature aging was also born from the history of the family. “When I was enjoying it for my own use, I used to slaughter and salt pigs in early December every year and age them in the basement at a temperature of 4 ° C for a week, but one year 50 years ago, I was too busy. I heard that I left it for about a month. I thought it was rotten and tried to clean it up, but there was a flavor that I had never smelled, and when I smoked it for a trial, it turned out to be very delicious. ” Mr. Nozaki. In that year, the cold weather was severe and the room temperature in the basement dropped to 0 ° C or less, so a long-term ice temperature aging method was added.Furthermore, the company’s commitment is also to raw materials. “The pork that is the raw material has a great influence on the finish. For the past 30 years, we have been searching for pork that suits our unique processing technology, and we have always purchased not only Hokkaido pork but also authentic European pork such as Iberian pig, which is always delicious. I continue to pursue that. ” “When you eat it, remove the meat from the bones, cut it to the size you like, or bake it in a frying pan.” The soup stock is delicious even if you put it in soup or stew, and it is recommended to take the soup with the removed bones. Finally, what is the future outlook? “We will continue to maintain quality rather than quantity, but from now on, we would like to increase production as much as possible so that it can be reached by many people.My future dream is to work with my brother, who is the president, to revive the ranch that was like the time of my grandparents, handle everything from agriculture to processing and sales, and deliver the food culture of country life. ”
2017 certification
