I don't know why I found something labeled kurobuta in my local Italian grocery. Nor do I mind that it's actually a Berkshire pig, isn't it? I didn't ask who raised it, what its name was, whether it was massaged, fed beer, given daily trips to the park to play fetch or was lovingly kissed my a young girl named Missy. But I think he must have been. It is a loin but with some other part there, beyond the white stripe. All the better. The loin part as you can see is pink and soft and the other dark and chewy. Quite sweet with a pronounced bacterial sourness. Here's how to do it: Take a thick 5 or 6 inch piece of loin and parts proximate. Spinkle happily with salt, distress with instacure #2, the slightest pinch. Then pepper, mustard seed, juniper crushed, whatever you like. Bay too. Put in a ziplock and seal and refrigerate for a week, turning every day. Then tie up and hang naked somewhere cool, breezy and 55 degrees for a month. Next to bastirma seems to have been fortuitious, because there is a faint aroma of fenugreek. Slicing proved tricky. The first cut is the deepest. So these pictured here were a bit thick. I put it on the manual slicer and they shredded a bit but are thin, light and aethereal. So glad I had my pal Kristine here by chance to eat it with me!