Enjoyment & Quality on Your Plate
DUROC
Duroc is a semi-wild pig breed with a characteristic reddish-brown coat and muscular build, living freely in nature year-round. Originally from America, the breed was perfected by Spanish breeders. Like Iberico, it is known for intense and well-distributed marbling, making it a favourite among chefs for refined preparations.
Duroc
CARREE LOIN
Rib chop with French-trimmed bones, offering elegant presentation and rich flavour.
Duroc
TOMAHAWK
A pork cut featuring a long, exposed rib bone reminiscent of a tomahawk axe. Visually striking, juicy, and full of flavour.
Duroc
BELLY
Cut from the belly of the animal, prized for its rich flavour and its ability to become beautifully crisp when cooked.
Duroc
PORK LOIN
A relatively lean and versatile cut taken from the back of the animal along the spine, ideal for roasting, grilling, or slicing into chops.
Duroc
SECRETO IBERICO BELLOTA
A highly flavourful and tender cut from the Iberian Peninsula, renowned for its deep taste and abundant marbling, which delivers a buttery texture and exceptional richness.
Duroc
NECK
Pork neck, generously marbled and full of flavour. Ideal for skewers, low-and-slow cooking, charcuterie, and a wide range of preparations.
Duroc
FRENCHED SPARE RIBS
Lower rib cuts near the belly, French-trimmed for presentation. Rich and ideal for barbecue or slow cooking.
