Duroc pigs originated in 1823 in Saratoga County, New York. Mr. Harry Kelsey sold his red boar whose lineage, believed from England to a Mr. Isaac Frink. Who bought the boar to breed with an original “Red Hog” from New Jersey and named this new breed after Mr. Kelsey’s famous trotting horse “Duroc.” Seventy years later, these hogs finally gained popularity from the first successful Duroc Hog Show at the Chicago World’s Fair in 1893. This introduction to the world sparked Duroc’s popularity.
Durocs became the choice for the American farmer for their muscle quality, combined with their ability to grow fast shoot them to the top of the desired meat breeds. Durocs are also a choice for savvy chefs and customers alike because of their rich marbling and flavor correlated with tenderness and juiciness. These medium-sized pigs often have slightly longer bodies than similar-sized pigs. Their ears have a drooping quality and will not stay upright. Their faces are slightly concave in the middle, making a dished shape. These hogs can withstand cold climates thanks to their rugged skin and thick coats. They can also shed their coats in the summer, making them adaptable to the midwest’s hot summer climate. Durocs coat can range from light golden to dark mahogany red color.
The National Pork Producers Council Terminal Sire Line Evaluation says that the Durocs have excellent genetic sources for improving the eating qualities of pork.