Thuringian Duroc boneless pork loin 

Breed instead of mass

The DUROC pigs were already bred in the 18th century in the north-eastern part of America and recognised as an independent breed. In Europe, on the other hand, a breed population only developed much later in the 1980s.

Characteristic of the extremely robust and good-natured DUROCs are their single-coloured red to brick-red skin and their small floppy ears. In addition, the DUROCs prove to be very fast-growing in pig fattening and are particularly valued for their resistance to diseases.

Among meat connoisseurs, DUROC pigs are also known for their excellent meat quality. This can not only be tasted, but has even been scientifically proven by numerous studies. The reason for the noticeable difference in taste compared to meat from the breeds usually used for breeding is the high proportion of so-called intramuscular fat, which is typical of DUROC. This is also visible to the consumer as a fine marbling and ensures high-quality and juicy pork. In addition, the meat is less prone to roasting losses during preparation.

store refrigerated at max. + 4°C
consume only when cooked through
store in the refrigerator after opening and consume promptly

born/fattened/slaughtered/cut in: Italy

Manufacturer:

FM Fleischmarkt GmbH Aschara, Gewerbegebiet Ost 9, 99947 Bad Langensalza