Let’s talk about food: the Duroc pig breed



What is a Duroc breed of pig anyway? He has:

• A long and clean face

• Drop ears

• A long and clean neck

• Big regular toes

• Wide, based front to back

• Square top and expressively muscular

• Seven prominent and functional nipples on each side well spaced

• Long side with good rib shape

• Sustainable construction framework

• Long and deep muscle in all parts of the ham

• Hind legs that are fixed squarely with a flexible shank

In 1823, a red boar with a litter of 10, whose parents were probably imported from England, was obtained by Isaac Frink of Milton in Saratoga County, New York, from Harry Frink. He owned a famous trotting stallion named Duroc, which is why Isaac Frink named his red boar in honor of the horse. The boar was known for its finesse and the quality of its carcass.

The Duroc strain has a red color, rapid growth and maturity, a deep body, a wide ham and shoulder, and a calm disposition.

The American Duroc-Jersey Association was formed in 1883 and in 1934 all groups came together to form one organization, the United Duroc Swine Registry, for the sole purpose of registering and promoting the Duroc breed.

At the 1893 World’s Fair in Chicago, Durocs gained popularity during the first Duroc Hog Show.

The Duroc breed is popular with breeders in Ohio, Kentucky, Illinois, Indiana, Iowa, and Nebraska for its prolificity and longevity in the female line, lean gain efficiency, his carcass yield and the quality of his product as a terminal bull. The purebred Duroc is distinguished by the power of the breed.

While most breeds have 5-10 babies, the Duroc can have 10-15 piglets.

They are also popular because Duroc pigs can regularly exceed 1,000 pounds, making them great for their meat.

Duroc pork is 100% antibiotic and hormone free. This variety of pigs are fast growing and probably lack the ractopamine that is given to many other varieties of pigs to promote leanness and make them grow faster. Duroc pork is naturally lean and is known for its durability, growth, leanness, feed efficiency, and muscle qualities. Here is an excerpt from my December 2020 article on ractopamine:


Two months ago, Taiwan lifted its ban on pork and beef from the United States. This sparked protests in Taiwan against this action. Ractopamine is concentrated in the gastrointestinal tract of animals, and the Chinese love pork offal dishes.

In 2014, ractopamine was banned in 160 countries, including the European Union and mainland China, while 27 countries, including Japan, South Korea, Canada, Mexico, New Zealand and the United States United still use ractopamine as a feed additive for animals to promote lean flesh and increase feed conversion efficiency. Pigs’ reactions to ractopamine include hyperactivity, tremors, broken limbs or stiff, painful limbs, and increased heat stress. It is also a factor in the development of slaughtered pigs, or animals unable to move or stand.

My son Dean and I are very sensitive to food additives and are therefore always on the lookout for products that do not contain them. He’s willing to pay more for a product that doesn’t contain added growth hormones or antibiotics. Duroc pork is very tasty, with red and lean flesh. So as long as we can stock up on Duroc pork, that’s what we’ll use to make our “Bork” burger at White Guava Cafe.

Gourmet bites

The Hawaii Community College Culinary Program Cafeteria and Da Ohana Corner Cafe are open 10:30 a.m. to 12:30 p.m. Tuesday through Thursday. For take out orders, dial 934-2559 for the cafeteria and 934-2591 for coffee during business hours. Please provide your name, phone number and pickup time when placing your order.

Watch the one-way signs in the cafeteria and cafe. Face masks are compulsory.

Da Ohana Corner Cafe offers breakfast selections, salads, burgers, bentos and musubi, while the cafeteria offers hot lunch options including rice, vegetables, fresh bread roll and soup. Half-orders are delivered with 1/2 rice, 1/2 vegetables and 1/2 starters. The menus change, but last Tuesday there was a burger steak with gravy and a New England chowder for the soup, and on Thursday there was Korean fried chicken and eggplant parmesan, all for less than $ 10. $ 10.

Support the cooking students so that they can live the experience.

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ON THE FLOOR, a new concept of collaborative restaurant and sake bar opened at 280 Beachwalk in Waikiki on October 1. Hats off to any new restaurant that bravely opens in these times of a pandemic. One item that caught my eye was their Hachibei Oyakodon consisting of chicken jidori, OK Farms TKG eggs, white onions, green onions, and dashi served over rice, priced at $ 15.

“Jidori” means “chicken of the earth” and is raised free, humane, on small farms in California. They are fed all-natural grains with no meat by-products, hormones or steroids. It is billed as “Kobe Poultry Beef”.

Email Audrey Wilson at [email protected]


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