Although it is not well known by the consumer, this Duroc breed of excellent “pigs” is present in many of the sausages and hams that we consume on a regular basis, even in high-quality products with a designation of origin such as hams from Teruel, Huelva or Guijuelo, among others. A few days ago I received abundant information about Ignacio de Loyola Clemente López, researcher at the Department of Genetics of the Faculty of Veterinary Medicine of the University of Córdoba, clarifying many of the gaps that I had in this regard.
Is Duroc or Duroc-Jersey breed it is not a new breed. It is a race that arises from fusion of the Old Duroc and the Red Jersey in the 19th century, in the USA. In these two founding breeds, in turn, pigs of very different origins participate, there is talk of European pigs such as Berkshire, African pigs with Iberian influence such as Colorado de Guinea, and quite possibly Iberian pigs with a reddish coat.
It was introduced in Spain in the sixties and lately it is being used as finisher race at the crossroads industrial white pigs, as it provides a fatty infiltration that makes these products improve their qualities and flavor.
It is also the only breed whose crossing with Iberian is allowed within the Iberian Quality Standard (RD 1469/2007, of November 2), up to 50% blood, always through the father. In fact, the bulk of the production that is marketed as Iberian in our country actually comes from the 50% crossing of Iberian mother with Duroc male, although nothing is indicated on the label, which is detrimental to the consumer and to the Iberian breeders. in purity.
The reasons for these crossovers are obvious, the productivity, by producing stronger and better growing piglets. But obviously it is not pure Iberian, as we are led to think, in fact the crossing of Iberian with Duroc reduces fat infiltration compared to Iberian.
Although the Duroc may be very good, I can assure it from my own experience, and I have nothing to envy the Iberian, the truth is that the lipid composition of the Iberian is more “heart-healthy”. It is simply “an olive tree with legs”, in the words of Ignacio, to whom I greatly appreciate the photos and abundant information on the subject.
Via | Ignacio de Loyola Clemente López, MERAGEM Research Group (AGR-158), Department of Genetics, University of Córdoba. email: firstname.lastname@example.org More information | Razanostra.com More information | News Diario de Córdoba. Directly to the Palate | Pure Iberian pork is ideal for cardiovascular health En Directo al Paladar | To be or not to be Iberian, that is the question