The Best Pork That Attracts Top Chefs
About Pork Gaspor
Unlike traditional suckling piglets, Gaspor piglets are fed a specially blended cow's milk for about three additional months after weaning. This unique feeding process results in finely textured, tender meat packed with flavor, and fat that has a sweet, rich taste similar to butter.
About Pork Gaspor
It all started with a request from a renowned North American chef who asked, “Please raise piglets on cow’s milk like calves.”
Suckling piglets, typically weaned at three weeks old, are often left with only skin and a small amount of meat.
In response, a farmer in Quebec, Canada, developed a unique approach to raising piglets by feeding them specially blended cow’s milk for an additional three months after weaning, resulting in a more balanced combination of skin, fat, and high-quality meat, branded as “GASPOR.”
Montreal, where GASPOR is produced, is a city with a strong French influence, both in language and culture.
The farmer, working in collaboration with a university, developed a production system that caught the attention of chefs across North America when sales began in 2004.
The special method of fattening pigs solely on cow’s milk garnered praise for its quality, quickly becoming a favorite in high-end restaurants, including three-star establishments in New York.
After meeting this passionate farmer in New York and being impressed by both his dedication and the exceptional taste of his pigs, we began directly purchasing and selling GASPOR piglets in Japan.
The pigs are raised in a state-of-the-art facility, where the latest milk supply equipment ensures they are kept in a natural family environment with their siblings, maintaining a smooth and stress-free transition.
Our strict safety management protocols during production and shipping have earned approval from the Canadian Quality Assurance Program (CQA).
All processes, from slaughter to cutting, are handled according to the Canadian Food Inspection Agency’s regulations, ensuring the highest standards of safety and quality.
The pigs are fattened on a specially formulated cow’s milk blend containing balanced vitamins and minerals for about three months after weaning.
The pigs are fattened on a specially formulated cow’s milk blend containing balanced vitamins and minerals for about three months after weaning.
“Because the fattening period is longer than for suckling piglets, the pork is firm and well-developed, with skin and bones, making it an easy-to-use size. The pork is soft but flavorful, with almost no distinctive piglet flavor.”
“Above all, the skin is delicious. It has less moisture than Japanese pork, so it has a concentrated flavor and umami. I think it’s close to the taste of France.”
“It has less of the distinctive pork flavor and smell, and you can directly taste the milky meat, sweet fat, and rich collagen in the skin.”
GASPOR is the brand name which is a combination of gastronomy and pork.