ESPAÑA ORIGINAL

The 100% Spanish Duroc pork of the brand ESPAÑA ORIGINAL is something great. In my opinion, the Duroc pork clearly is ahead by a “pigs’ nose” in terms of taste compared to the Ibérico. It is evenly marbled and – when handled correctly – therefore it always remains juicy, but has considerably less “disturbing” fat than the Ibérico pork.

With the Batallé family, the exclusive supplier R&S has found a professional partner in Spain who already has years of experience in breeding and maintaining the purebred Duroc pig. The family business Batallé breeds this high-quality pig breed in the north of Spain – more precisely in the Catalan national park La Garrocha (also Garrotxa).

I have grilled quite a bit of meat in the last few years and have to admit that from my own personal point of view, a well grilled Duroc Tomahawk tastes better than a conventional beef steak. Of course, it is important that the heat of the grill is right and the meat should never be grilled well-done – this would be an outrage!

The brand ESPAÑA ORIGINAL offers all kinds of products from the Duroc – from delicious sausages and cooked ham to meat for grill, pan, casserole or oven and much more.

It is not long ago that I prepared two roast pork at the same time in the Römertopf (German ®Trademark of a Roman earthenware). Both classically salted & peppered, with soup green & laurel, but also spiked with black garlic before it went into the oven.

One roast was from the German suckling pig, the other a neck piece from the Duroc pig. When I compared the two roasts, I realized again how much more flavours the Spanish pig had to offer, while it was also much more tender.

Of course, there is particularly tasty pork all over the world – for example, I had similarly good meat on my plate in central Thailand. But this was from one of the three pigs that the only pig farmer within a 50km radius had raised by hand.