Tender, healthy and extremely tasty: these are the three most precious attributes of Duroc d’Olives pork. We have the combination of a very special breed of pig and a sophisticated diet to thank for this. The Duroc pig, recognisable from its reddish-brown skin and drooping ears, has more fat between its muscles. This increases the tenderness of the typically marbled flesh. Its feed is a mixture of wheat, barley and maize, with added olive oil. This southern ingredient not only improves the taste, but also consists of more than 70% oleic acid, which is a healthy, mono-unsaturated fatty acid. This fatty acid, which finds its way into the meat, has the effect of reducing cholesterol.