John Myers
The Iberian Duroc pig is bred in Spain. A special feature is the high proportion of intramuscular fat, which is also reflected in the fine marbling of the pork. When roasting, the veins of fat melt and ensure the particularly juicy taste. The quality of the very tender and aromatic meat is also due to the diet of the pigs, which is rich in herbs.
The Iberian Duroc pig is a cross between the Iberian pig and the Jersey red pig from the USA. On the outside, Duroc pigs are similar to German domestic pigs, but the animals have reddish-brown bristles and differ from the pig breeds native to Germany by their floppy ears.
