Nagano Back Ribs

Nagano pork is more tender, juicier, and more flavorful.

An optimal genetic cross results in pork with higher fat content and superior marbling.
A precise and standardized feeding program produces darker red meat with firmer, whiter fat for better water retention and enhanced flavor.
Reduced animal stress contributes to more tender meat.
Carefully controlled harvesting methods provide better pH levels, improved water retention, and longer shelf life.
Advanced packaging methods ensure better product handling and allow proper meat aging.

Several factors influence pork quality, mainly genetics, nutrition, animal stress, and harvesting methods. Lucyporc has distinguished itself in international markets and has become a leader by offering premium-quality pork products.

Genetics

Female: Large White × Landrace
Male: specially selected Duroc developed through multiple crossbreeding programs
= Nagano genetics developed to produce pork with higher fat content and superior marbling.

Nutrition

A feed program based on multiple grains including barley, wheat, corn, and soy, with no ractopamine and no animal by-products or bone meal. This creates darker red meat with firmer, whiter fat and richer flavor.

Stress Reduction

Nearby farms, transportation methods designed to minimize stress, cooling mist systems, and resting periods before processing all help improve meat quality and tenderness.

Processing Methods

Hot carcass processing methods, strict cold-chain controls, and sanitary standards exceeding Canadian requirements result in meat with better pH balance, improved water retention, and longer shelf life.