Buy Duroc pork online

What makes Duroc pork special

Duroc pork is primarily known for its fine marbling and its robust, characteristic flavor. The intramuscular fat ensures that the meat remains exceptionally juicy when roasted or grilled, allowing it to develop its full aroma. This clearly distinguishes Duroc from very lean pork.

Depending on the cut, Duroc pork exhibits different strengths. Tenderloin is particularly tender and ideal for quick frying. Neck and chops impress with their juiciness when grilled or pan-fried, while loin can also be cooked whole. Pork belly and spareribs benefit from longer cooking times and are especially well-suited for BBQ and slow cooking.

At Fleischer & der Koch you'll find various cuts of Duroc pork for different dishes and preparation methods. From tender pork tenderloin to chops and loin, to neck, pork belly, St. Louis ribs and spareribs, you can choose the perfect cut for your dish.

Duroc pork from Berlin and Brandenburg

Our Duroc pork comes from the Berlin-Brandenburg region. Whether you're looking for fillet, neck, chops, or ribs: here you'll find various cuts for the pan, oven, or grill.

Which cut of Duroc pork goes well with your dish?

For a quick meal from the pan

Duroc pork tenderloin is suitable for medallions or sliced ​​meat dishes. It is leaner than neck and belly and should not be cooked for an unnecessarily long time.

For steaks from the grill

You can cut neck steaks from boneless Duroc pork neck . If you prefer meat on the bone, choose a Duroc chop . The cooking time required depends primarily on the thickness of the cuts.

For homemade pulled pork

For pulled pork, a whole Duroc pork neck is ideal . It's cooked slowly until the meat can be easily pulled apart with two forks. Allow several hours for this.

For a roast on the bone

You can cook the Duroc pork loin whole in the oven or using indirect heat on the grill. After cooking, it can be portioned between the ribs.

For a BBQ evening with ribs

Choose Duroc spare ribs or Duroc St. Louis ribs . St. Louis ribs are more uniform and rectangular in shape. Both are suitable for slow cooking on the grill or in a smoker.