00:00It's good.
00:01The most famous food in Jeju is stone, wind, and Jeju black pork.
00:05Jeju black pork
00:07Jeju black pork has been genetically analyzed
00:11and produced in a laboratory
00:13with excellent quality.
00:17That's how the pork was born.
00:19The meat quality and marbling are better than normal Jeju black pork.
00:23Jeju black pork
00:29I think a good pork is made by good people.
00:45Pork is a food that can be damaged quickly
00:50if it is not properly sanitized.
00:54Sanitization is a very important part.
00:59So I always do thorough sanitation before I enter the market.
01:09This Jeju black pork stamp
01:12is a stamp of Jeju black pork
01:16when it is limited.
01:18This is the initial of our company.
01:23Dream Pork DR
01:25This is the order of slaughter of this pork.
01:29This is the personal history number of this pork.
01:35This is the grade of this pork.
01:37This is the date of slaughter of this pork.
01:40This is the weight of this pork.
01:43And finally,
01:45this stamp proves that this pork was slaughtered in Jeju.
01:56This is the part of the pork that Koreans like the most.
02:02This is the part of the pork that is in the middle of the body.
02:07Please cut it so that all the bones and sirloin can come out.
02:11I'm going to make a cut so that the ribs can be excavated well.
02:18The most important thing to be careful about when excavating is safety.
02:23The most important thing to be careful about when excavating is safety.
02:26I'm working with a sharp knife,
02:29so I'm paying the most attention to safety.
02:33It's been almost 30 years since our new team leader.
02:3820 years
02:41And this team leader has been working for 20 years.
02:44I have to cut the ribs, but I can't cut it with a knife.
02:49I'm going to use a hand saw to cut the bones.
02:54This part is called pork chop.
02:59In Korea, it's called bone sirloin or pork hock.
03:03Many people eat it for steak.
03:08If you look here, this part is a combination of pork belly, sirloin, and sirloin.
03:16It's a very interesting part that can express a variety of flavors.
03:22There are about 16 parts in total.
03:27I think I developed and subdivided new parts to enjoy other things rather than just grilling pork belly.
03:40I'm going to trim this part so that I can grill it comfortably at a restaurant or a restaurant.
03:56This fat is used for cosmetics and other soap ingredients.
04:05This is the neck bone separated from the neck.
04:09This part is usually used for gamjatang or meat noodles in Jeju Island.
04:19This is a place where you can make it possible to distribute the finished cut parts through packaging.
04:29The blue part is frozen.
04:38This is to prevent the plastic from slipping.
04:44This is a vacuum packaging section that keeps freshness and distributes it well through compressed vacuum.
04:58This is the process of packaging and distributing in earnest.
05:07When I go into the farm, I always have to wear a mask and disinfect.
05:13Why is that important?
05:15It's the first thing you can do in the farm.
05:21I heard you don't open the farm often.
05:25That's why I always have to disinfect my feet.
05:28I've been running a farm for eight years.
05:33It's about 1,500 degrees.
05:35Among them, my mother's land is about 130 degrees.
05:38I think there will be a difference in water quality in Jeju Island.
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