The agu pig was brought to Okinawa in the 14th century in the time of the Ryukyu Kingdom in China due to the trading activities between China and Okinawa.
The rearing of the agu pig takes a longer time than normal pigs and it only gives birth to a few piglets at a time. As such, the agu pig is decreasing in number and many efforts had been made to preserve this Okinawan breed.
Agu pigs are raised in Northern Okinawa (Yanbaru area) where they are blessed with
an abundance of natural waters and surrounded by quiet mountains. The pig’s feed is
a special blend of seaweed and garlic. EM (organic microbial) spray for sanitary
purposes is used to ensure that the rearing environment is of the purest and thus
ensure that the meat quality is maintained at the highest level.
Okinawa people loves pork, and thus don’t be surprised that every part of the pig is eaten (literary from the head (chiragaa) to the feet (tebichi). You can also find pig ears (mimigaa) and nakami(pig intestines)
Agu pork is soft in texture, rich in fats yet only have a quater of the cholesterol of normal pork. It is also high in collagen.
Agu pork are used in many types of dishes like shabu shabu, yakiniku and rafti.
(Thanks very much to Graeme for the grammer corrections!)