Thanks mot juste, I took kobykoby's advice and went to Nikuya Meats on E.Hastings where I found not only Korabuta but also a variety of pork that is raised on Rye. Apparently the owner has a connection with the syndicate that ships all the Korabuta Pork to Japan. Unfortunately this limits the selection of cuts to specific boneless items like loin, part of the shoulder and belly. As to be expected in a shop where Kobe Beef is a featured item the prices here are not to be taken lightly. The shoulder cuts were $4.00/100gr and the loin was $4.50! At this price I decided to go with a piece of loin as my preferred cut (the shoulder) would require too much to experiment with and not require a bank loan. So... a piece that was slightly over a 1lb. came to $23.00!! Believe me I am currently not in the best financial postion but I'm always willing to try a new high quality heirloom product. The hope being that sufficient positive feedback will create a larger local market with more reasonable pricing. So I took my little treasure home and made a spice rub with sea salt, coriander seed, fennel seed, fresh garlic and cracked black pepper, rubbed it all over and let it marinate for a day in the fridge (a la Zuni). I pan roasted it after browning on all sides in a 375 F. oven until it was just at the pink and juicy stage. The verdict? It was very tasty, moist and flavourful, definitely better than the standard brand. The Mrs. thought it was the best pork she had ever tasted and as for me well it was damn good but the price needs to be a heck of a lot lower to get me try it more often, although I definitely will give the more reasonably priced grain raised pork a try in the near future. (As an aside, has anyone here ever composed a nice little piece and in using the preview post mode lost the whole !!*#**!! thing when a correction was accidentally made in preview and not the original???)