Duroc pigs provided the foundational genetics for many of
today's mixed breed commercial hogs. Purebred Durocs are a breed high in
marbling (small flecks of fat within the muscle), which makes it one of the
juiciest and flavorful pigs available. Duroc meat is tender and boasts a mild
taste. The Duroc breed of hogs had its origin in the eastern United States and
in the Corn Belt and originated from the blending of two strains of hogs from
New Jersey and New York in 1830. The red breed was named "Duroc" after a famous
thoroughbred stallion of the day.