DUROC PIGS a 175+ YEAR OLD BREED

History of the breedhttp://www.helium.com/items/1356375-swine-breed-profile-duroc-pig

The first Duroc we raised was shearly by chance, before we raised pork for others we just put one in the freezer each year for our own family, usually whatever we could get ahold of. Mostly Hampshires or cross breds. Can't even remember where we purchased our first Duroc but I do remember how much better it tasted than any other we had raised.
We were hooked, as I started o research I learned why.
The Durocs, unlike other breeds, They remain fairly lean as they grow, not putting down excess fat outside the muscles until they have finished growing and are overfed. The result is succulent meat with a nice level of fat within it. Making Duroc pork have a higher moisture content giving it a juicey delicious flavor. Not to mention the long carcass of a duroc gives you more bacon and loin than other breeds.
If you haven't had the opportunity to enjoy Duroc pork I highly recomend it. We now raise nothing else!


Enjoy bacon, pork chops, pork loin, roasts, ham, sausage or bratwurst.
(taking orders now for 2011 butchering)

Have them paper wrapped or vacume sealed. and pick them up to enjoy!!

pork 1.75lb on the hoof or $4/lb processed

chicken $8/bird

Processing may vary.