Pork - Duck

Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Ingredients: Pork (Switzerland), iodised table salt, wheat flour, whole egg (Switzerland, free-range) powder, table salt, spices (with celery).

Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Ingredients: Pork (Switzerland), bacon (Switzerland), water, cooking salt, spices, dextrose, seasoning, acidity regulator: sodium acetate, casing: pork intestine.

Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Ingredients: Pork (Switzerland), sausage bacon (Switzerland), cooking salt, marjoram, fried onions, spices, dextrose, glucose syrup, acidifier: citric acid, casing: sheep intestine.

Duroc pig looks like a domestic pig, only its reddish-brown silk coat and drooping ears betray its origin. The taste, however, is undeniable. The special feature of the Duroc is its high intramuscular fat content, which ensures that the meat is finely marbled. The fine veins of fat that run through the muscle tissue make the meat tender and very juicy.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Ingredients: Pork (Switzerland), sausage bacon (Switzerland), cooking salt, marjoram, fried onions, sambal oelek, spices, dextrose, glucose syrup, acidifier: citric acid, casing: sheep intestine.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Ingredients: Beef (Switzerland), pork (Switzerland), bacon (Switzerland), water, rind (Switzerland), cooking salt iodised, spices, dextrose, sugar, casing: pork intestine.

Mixed stone grill from Switzerland (beef, chicken, pork "Duroc", bacon and veal cipollata).

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food. Also take care not to mix raw meat with sauces and garnishes.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.

Ingredients: Pork (Switzerland), iodised table salt, wheat flour, whole egg (Switzerland, free-range) powder, table salt, spices (with celery), ham: pork (Switzerland), water, seasoning, nitrite curing salt, glucose syrup, spice extract, cheese.

Conservation: Consume within 2-3 days maximum. Keep refrigerated. Take care not to bring the meat into direct contact with other meat/food.