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As of January 2014, hams, pallets and Iberian loins, must include in the denomination the
racial percentage of the slaughtered animal. We can find pure Iberian pigs (100%) or mixed
in percentages of 50% or 75%. This means that they are from two different pure breeds,
Iberian and Duroc.
The duco pig was introduced in Spain in the 60's from the US, where it is one of the most
popular and its meat is very present in the production of ham, spinach and other sausages
that we consume habitually. Features Physically, it is a pig of dark red skin sometimes throwing in black, although its tonality varies.
Another feature is their drooping ears. The average male weight is 350 kilograms and that of
300 kilos females. The main difference between Duro pig and pure Iberian pig is that the first one has more fat
infiltrated, which is seen by the naked eye. However, Iberian pork is superior in quality and in
cardio-balancing attributes.
When crossing a duk with Iberian pork it allows to produce juicy hams. Another reason that is
used to cross it with Iberian pig is that it greatly improves productivity, when producing
stronger and better growth piglets. Duroc is the only breed whose crossing with Iberian is
allowed within the Iberian Quality Standard (R.D. 1469/2007, of November 2), up to 50% of
blood, always by paternal way.
The current duch is a type of hard pig, more resistant to external pathogens than white pig
and therefore less problematic in intensive livestock farming. Therefore, another advantage
of this pig race is that it yields more than others, with a weight gain daily higher than other
pigs, relying on the profitability of the livestock.