As fans of good ham, at Josep Llorens we want to let you in on all the secrets that go into creating one of the most delicious products of our cuisine. Like in the kitchen, where good ingredients are essential to the final result, in the world of cold meats, the raw material is a determining factor.

We are now going to tell you more about the Duroc pig, the only species of pig which you can breed with the Iberian pig to obtain the designation of origin, and its differences with the native breed.

What characterises the Duroc pig breed?

Although the name of the breed is not well known, this type of pig was imported from the United States in the 1960s and, since then, its meat has been sought after for the production of hams and other meat products in our country.

The main characteristic of the Duroc breed is the infiltration of fat in its meat, which affects its organoleptic properties, yielding juicier and tastier products than those obtained from other white pig breeds.

Consequently, these properties cause its meat to most closely resemble that from Iberian pigs, with a flavour and texture so similar that 50% interbred specimens are accepted in the DO of Iberian ham, and are also used in the manufacturing of high-quality Serrano hams.

The most substantial difference is found in the lipid composition of both breeds. The Iberian pig has more heart-healthy fats than those of the Duroc, but the mixture of both species allows them to produce strong offspring which grow quicker.

Now that you know the differences, when you visit the Josep Llorens website or those of other ham manufacturers, you will know that the Serrano hams from the Duroc breed will provide you with excellent flavour and quality.