Although very few consumers know it by its name, the Duroc pig is found in many of the products we eat. It is a breed that comes from the United States, where it was developed in the 19th century by the cross-breeding of the Old Duroc and the Red Jersey. These families also came from pigs of different origins, probably including Iberian ones.
Duroc meat is characterised by its reddish colour and is more tender than white pork. Its qualities and flavour are also superior. The breeding process, which is longer and with more natural feeding, influences these properties.
It was introduced into Spain in the 1960s and is currently part of many high-quality cold meats and hams, even some of those with the Designation of Origin Teruel, Huelva and Guijuelo. At El Racó, we use it, together with Bruna beef, to prepare our creamy Bolognese. Try it with your favourite pasta and pair it with one of our red wines and you’ll see how delicious it is!