Duroc

Duroc

KNOW-HOW, MASTERY, WITH PATIENCE

LOZA makes the difference with Duroc pork

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

INFILTRATED FLATS: its meat is juicier, more tender in texture, and has greater intensity of flavor. Furthermore, due to its high fat infiltration rate, Duroc is considered an excellent meat for processing into ham, sausage loin and other sausages.

EXCEPTIONAL FLAVOUR: Duroc meat has a flavor far superior to that of other white pork. Its fat is firm, white, and has a high melting point.