Saito Ham

The history of Saito Ham began in 1976 in Inuyama City, Aichi Prefecture. The founder started with meat wholesale and retail, and soon after took on the challenge of manufacturing additive-free ham and sausages. To root "processed meat that does not rely on additives" — still unusual at the time — in Japan, the company has built up countless experiments.

A turning point was the encounter with German Meisters. Deeply resonating with the methods inherited in their homeland, the attitude of cherishing machines for long use, and the philosophy of using ingredients without waste — the relationship developed into technical partnership. Since then, the spirit and techniques learned in Germany have consistently lived in Saito Ham's production.

The corporate philosophy is "valuing life." From the awareness that humans live by receiving other lives, the company thoroughly sources beef, pork, and chicken on a per-animal basis and operates a system that produces almost no discarded parts. Back fat and trimmings are used as lard or processed products — everything except blood vessels and bones is transformed into deliciousness. This food culture, treasuring such circulation, is being passed on to future generations.

While actively introducing cutting-edge technologies — ice-temperature aging, dielectric freezers, HACCP-compliant hygiene management — the company has pursued both "safety and security" and "deliciousness." These labor-intensive methods are not suited to mass production, but for that very reason, the thoughts and techniques of artisans are concentrated in each product. To the dining tables of people seeking domestic additive-free processed meat, the message "only the real thing, to the dining table" is delivered today — quietly but powerfully.

Additive-free ham and sausages made only with domestic meat and natural ingredients

Adopting domestic ingredients with verified raising methods and environments — such as "Kumamoto Aka Beef" from Kumamoto, brand pork from Nagano and Gifu, and local chickens from Shizuoka and Aichi. Without using preservatives, coloring agents, color developers, or chemical seasonings, the brand carefully selects only natural-origin auxiliary ingredients such as salt, sugar, and spices.

Authentic methods developed in technical partnership with German Meisters

In technical partnership with German Meisters since the founding period, the brand has refined authentic methods adapted to Japanese environments. From sausage stuffing into natural casings to temperature control and smoking processes, the brand sticks to artisan handwork down to the finest details, pursuing flavors worthy of being called "the real thing."

Ice-temperature aging and special freezing to lock in ingredient umami

Raw meat is slowly aged in the temperature zone where it is between freezing and not freezing (ice-temperature range). After umami is drawn out, rapid freezing by dielectric freezer minimizes cell damage. Even after thawing, drip is minimal — letting you enjoy the juiciness and aroma of freshly made products.

Authentic flavor recognized in global contests

Boasting numerous award histories at world meat processing product contests including Germany's DLG Contest, IFFA, SÜFFA, and Slavakto. From the signature product "Pori-Pori-kun" onward, many standard products have won gold medals — with quality recognized at the global level.