LOZA makes the difference with Duroc pork

The Duroc or Duroc-Jersey breed is a breed born by fusion of the Old Duroc and Red Jersey in the 19th century, in the USA.

MARBLED FATS: its meat is juicier, with a more tender texture, and a higher intensity of flavor. In addition, due to its high fat infiltration rate, Duroc is considered an excellent meat for processing into ham, cured loin and other charcuteries.

EXCEPTIONAL TASTE: Duroc meat has a much superior taste than other white pigs. Its fat is firm, white, and has a high melting point.