: a breed apart – d’Olives
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Duroc
www.durocdolives.com
Duroc
www.durocdolives.com
The Duroc pig
The superb meat quality of the d’Olives, which you can find at your butcher, stems from the crossing of two breeds with a strong character. We cross a white hardy sow, famed for its exceptional meat quality, with a brown-red boar. benefit from intramuscular fat and a darker meat which is more tender and tasty.
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LEARN MORE: www.durocdolives.com
SOURCE: Farmer & Cowboy Magazine – Duroc
NOTE: Farming Duroc hogs offers numerous opportunities for success, whether you are a small-scale farmer or a large agricultural enterprise. By understanding the breed’s characteristics, implementing best practices in breeding, feeding, and health management, and staying attuned to market trends and consumer preferences, farmers can achieve a profitable and sustainable operation. Embracing technological advancements and sustainable farming practices will further enhance the efficiency and environmental stewardship of Duroc hog farming.
