This is a breed of pig named Duroc, a ‘red hog’ in Japan that represents less than 1% of the hog population. This animal is under breeding development, and the breeder is studying the development of this species. Each pig is thoroughly checked by using ultra sound to check fat thickness and improve the breed. The shoulder cut was superb, cooked to a core temperature of 50°C and left to rest for 5/7 minutes – it was as good as it gets.
Categories: Life Cycles