DUROC:
Breed of American origin, characterized by its typical more or less intense red colour, as well as by the high quality of its meat, determined by its:
-High percentage of marbling fat in the muscle tissue, which gives that characteristic bouquet.
-Race devoid of the HALOTHANE gene and RENDEMENT NAPOLE, causing alterations in the quality of meat.
-DUROC pork meat, is more juicy, more tender and offers better flavour.
Other characteristics of the breed are:
-A good meat production.
-It is ideal to complement the virtues of other genetic, especially used in the crossing with Iberian pig, improving yields, as well as the muscle/fat ratio.
