Tsubamesanjo Bit 新潟店

In Sanjo City, we challenged ourselves to create domestic prosciutto with pork raised in the clear waters and Koshihikari rice of the former Shimoda Village, together with the Bit staff and producers. Please experience the melt-in-your-mouth flavor and the satisfaction that expands with every bite, unique to long-term aging.

Shimoda Pork is pork produced in Sanjo City, Niigata Prefecture. The pork, raised on the clear waters of the former Shimoda Village and Koshihikari rice, is characterized by its tender meat quality and sweet fat, and it is notable for having no distinctive pork odor.

The SATOKA prosciutto workshop is located at an altitude of just under 800 meters in a rural mountain area rich in nature, with the Sai River flowing at the foot of the mountain. This provides a mild climate throughout the year, creating an essential environment for the aging of prosciutto.

Owner of Jamon Sukgetsu and representative of SATOKA, manufacturing and selling long-aged raw ham 'Jamon Sukgetsu' made in Japan. In addition, he operates beekeeping, shiitake mushrooms on logs, a farming community, and accommodation facilities, developing a satoyama where chefs and foodies from all over the country gather.

Shimoda Pork is pork produced in Sanjo City, Niigata Prefecture. The pork, raised on the clear waters of the former Shimoda Village and Koshihikari rice, is characterized by its tender meat quality and sweet fat, and it is notable for having no distinctive pork odor.

・2 cups…5,478 yen・3 cups…6,578 yen・4 cups…7,678 yen