can you correct these sentences?
Agu pork is a premium black pig representing Okinawa Prefecture. It’s a rare breed with only about 200 births per year and is seldom seen outside Okinawa.
　The most distinctive feature is that it contains approximately three times the amount of umami components, specifically glutamic acid, compared to regular pork, resulting in a flavor three times richer. Additionally, it contains over twice the amount of amino acids found in typical pork, yet it’s said to have just a quarter of the cholesterol found in regular pork.
　Agu pork boasts sweetness and richness, especially in its fat meat, that surpasses ordinary pork. Its exquisite taste stems from its superior meat quality.

Question

can you correct these sentences? 
Agu pork is a premium black pig representing Okinawa Prefecture. It’s a rare breed with only about 200 births per year and is seldom seen outside Okinawa. 
　The most distinctive feature is that it contains approximately three times the amount of umami components, specifically glutamic acid, compared to regular pork, resulting in a flavor three times richer. Additionally, it contains over twice the amount of amino acids found in typical pork, yet it’s said to have just a quarter of the cholesterol found in regular pork. 
　Agu pork boasts sweetness and richness, especially in its fat meat, that surpasses ordinary pork. Its exquisite taste stems from its superior meat quality.

Answer

Agu pork is a premium black pig FROM Okinawa Prefecture. It’s a rare breed with only about 200 births per year and is seldom seen outside Okinawa. 
　ITS most distinctive feature is that it contains approximately three times the amount of umami components, specifically glutamic acid, compared to regular pork, resulting in a flavor three times richer. Additionally, it contains over twice the amount of PROTEIN found in typical pork, WITH just a quarter of the cholesterol found in regular pork. 
　Agu pork boasts A sweetness and richness that surpasses ordinary pork. Its exquisite taste stems from its superior meat quality.

Your version is perfectly acceptable but I changed a few things just to lighten it up a bit. If this is for a menu, it doesn't have to be as precise as a scientific report, if you see what I mean. As for "fat meat", there is no elegant way to say this, so why say it at all? In North America, there is an aversion to reading about fat, because we eat too much of it. "Fat meat" or  "fatty parts" or just "fat" is not a nice thing to read on a menu, in my view anyway.

I hope that helps. It sounds like a tasty meal!