Issue No. Hams

   August 25, 2024  Leave a Comment on Issue No. Hams  Posted in Duroc Breeders

Issue No. Hams

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thefeed.zingermans.com
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thefeed.zingermans.com

101: Gunthorp’s Pecan Smoked Duroc

These hams start with heritage pork raised outdoors on pasture on a single in northern Indiana. They’re cured and smoked by the meat mavens at Smoking Goose. The result? They’re showstoppers without the extra garnishes. It all begins at Gunthorp in LaGrange, Indiana. Greg Gunthorp is a fourth-generation farmer.

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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.

Originally posted 2024-05-27 00:00:00.

Author: Dr. Emily Thompson
Dr. Emily Thompson is a renowned expert in Duroc hog farming, with over 20 years of experience in swine genetics and animal husbandry. Holding a Ph.D. in Animal Science from Iowa State University, she has dedicated her career to improving breeding techniques, enhancing meat quality, and promoting sustainable farming practices. Dr. Thompson frequently speaks at agricultural conferences and contributes to leading journals in animal science. She also runs a successful Duroc breeding farm, where she applies her research to produce top-quality hogs. Her passion for animal welfare and innovation makes her a leading authority in the field.

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