The duroc pig
Although Duroc is little known to consumers, meat has been widely used in Spain since the 1960s for the production of ham and sausages. It is interesting to note that this is the only breed of pig whose cross-breeding with Ibérico pigs is authorised to comply with applicable quality standards. Up to 50% blood is allowed, always via the paternal path.
The ideal crossroads
The origins of the Duroc pig are still not known. However, there are many indications that it is a mixture of the red and Iberian pig.
The modern Duroc pig developed in the middle of the 19th century in the USA as a result of the cross between Old Duroc and Red Jersey.
The reddish animals grow fast, can weigh up to 350 to 400 kilos and are extremely resistant to pathogens, heat and cold. The resulting increased productivity is one of the reasons why the breed is used for crossing.
More importantly, the pigs also have a greater infiltration of fat compared to the white pig. This special characteristic is reflected in both the look and taste. The meat has a fine marbling and is particularly delicate and juicy – a pure taste experience.
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