It all starts with the right breed. The Black Angus breed of cattle is well known for its superior quality. This same phenomenon is also true of the Duroc breed for pork. This is the "Black Angus of Pork” from Compart Duroc Family Farms.
Slowly smoked over applewood. All natural, mouthwatering, rich flavored pork, with superior tenderness and natural juiciness, that’s the “Compart Duroc”™ promise to you. It’s a difference you can see and taste! Our pork is bright reddish pink in color and contains a higher percentage of marbling (intramuscular fat) and a higher pH. Redder is Better™! The most desirable color to look for when purchasing pork is dark pink to dark reddish pink. Although pork is known as “the other white meat,” because all pork turns white after being cooked, it is the darker, reddish raw pork that will give you a juicy, tender final product to serve. provide fresh pork in its natural flavor and juice, without injecting or pumping. This is a tender, juicy and flavorful dining experience!
- Compart Duroc Family Farms
- Approx 9 lbs.
- Spiral cut
- Fully cooked, gentle reheating recommended.
- Servings: 12-15 depending on other things served and appetites.
- Cooking Instructions
Happy To Meat You Premium Natural Pork Spiral Sliced Hams are an entertaining favorite. These high-quality spiral sliced hams are fully cooked and ready to enjoy for upcoming holiday gatherings. Simply place the ham in a baking pan with one inch of water, cover with foil, and heat at 300 degrees for 15-30 minutes-just gently heating it-already cooked
The high-quality Duroc pork has a higher pH level than most, which means the pork is darker in color, firmer and is more tender.
Shipping and Handling Included
Order by 3/27@11:59pm ET to get in time for Easter Delivery
Doesn't ship to Alaska, Hawaii or Puerto Rico
About Duroc
The history of the Duroc breed dates back to Christopher Columbus bringing red hogs to America on his second voyage. DeSoto also brought red hogs to this country, presumed to have come from Spain and Portugal.
In 1823, a red boar from a litter of ten whose parents were believed to be imported from England, was obtained by Isaac Frink of Saratoga County, New York, from Harry Kelsey. Kelsey owned a famous trotting stallion, Duroc, and Frink named his red boar in honor of the horse. This boar was known for his smoothness and carcass quality.
At the 1893 Chicago World’s Fair, Durocs gained wide popularity at the first successful Duroc Hog Show. This was only the beginning of the Duroc popularity and success, which continues today.
The first organization for the purpose of recording, improving, and promoting red hogs was the American Duroc-Jersey Association, which was established in 1883. In 1934, that organization became known as the United Duroc Swine Registry, for the sole purpose of recording and promoting the Duroc breed.
Durocs have become a sire of choice to the American farmer. The climb of the breed has been accelerated by many distinguished accomplishments in longevity, lean gain efficiency, carcass yield and product quality as a terminal sire. Durocs are identified as a superior genetic source for improving eating qualities of pork in the recent National Pork Producers Council Terminal Sire Line Evaluation. Their advantage in muscle quality combined with their well-established ability to grow fast has positioned the Duroc breed as an outstanding terminal sire choice.
Although Duroc has been Identified as a superior breed, Compart Duroc lines have up to twice the Marbling as any other Duroc line in the industry, due to the Compart’s intense testing and selecting program for the past 70 years!