The Duroc Suckling Pig

Duroc is often called the Wagyu of pork in the trade because of its higher intramuscular fat and deeper red muscle colour. That marbling develops even in young animals, which is why Duroc pork consistently eats richer and more tender.

Cook Ontario Duroc pork to 145°F internal and rest 5 minutes. Pair with apple, mustard, or herb sauces.

Refrigerate Ontario Duroc pork and use within 3–4 days. Freeze vacuum-sealed for up to 6 months to preserve the natural marbling.

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