Although the Duroc breed sounds “Chinese” to many, its meat is present in many of the sausages and hams that we regularly consume.

The Duroc breed, although it has its origin in the United States, was introduced in Spain in the 1960s and is the result of a cross between the Old Duroc and Red Jersey breeds, which in turn come from others with descendants. European and African.

The hard pig It is characterized by its rusticity, its ability to adapt to the environment and at a reproductive level, it stands out for its high prolificacy. (number of piglets per delivery).

Regarding their physical appearance, they present a dark red complexion with long hair, its ears are of medium length with the tips facing downwards without hindering vision.

The trunk is of medium length, deep and arched. Long, moderately thin and straight limbs with strong black hooves.

The Duroc breed is characterized by having a meat with a high infiltrated fat content which results in juicier foods, with more grain and a more intense flavor.

The Duroc is the only breed that is allowed to cross with the Iberian within the Iberian regulations. (R.D. 1469/2007 of November 2) up to 50% blood, always through the paternal line.
The reason why this Duroc breed is used is because it considerably improves productivity by producing stronger and better growing piglets.

In Sausages Luis Gil All our products are made with our Duroc breed pigs, with that we get high quality sausages and hams, juicy and with a more intense flavor.

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