Duroc Pork, Thick Ribs, 2-2.2kg

Duroc Pork Thick Ribs is a 2 to 2.2kg rack of Duroc pork thick ribs from Spain. These are the generous spare rib section of the belly. The Duroc breed’s exceptional marbling runs through every bite. As a result, these ribs are far richer, juicier and more flavourful than commercial pork.

About Duroc Pork

Duroc is a breed originally developed in the United States. Today, it is widely used across Spain in crossbreeding programmes with Iberian pigs. In particular, Duroc is prized for its exceptional marbling, rich flavour and outstanding texture. These qualities set it apart from standard commercial pork. As a result, it has become a favourite of chefs across Europe. Furthermore, it is raised under traditional Spanish farming methods with careful attention to diet and welfare. Duroc pork delivers a richness and succulence that puts it firmly in the premium category.

Duroc thick ribs are the large spare rib section from the belly-side of the animal. They are a revelation compared to conventional pork ribs. In particular, the breed’s exceptional marbling runs through the meat between each bone. As a result, these ribs stay extraordinarily juicy during long, slow cooking. They also develop a depth of flavour that is quite unlike anything from a standard pig.

How to Cook & Serve

To get the very best from Duroc Pork Thick Ribs:

• Season generously with sea salt, smoked paprika and garlic powder.
• Cover tightly in foil and cook at 150°C for 2.5 to 3 hours until the meat starts to pull from the bones.
• Remove the foil, brush with a glaze and increase to 220°C for 15 minutes to caramelise.
• Alternatively, cook on a covered barbecue at 110°C for 4 to 5 hours for a smoky result.

Perfect Pairings

Duroc Pork Thick Ribs pairs beautifully with:

• Smoked paprika and garlic dry rub
• A bold Garnacha, Monastrell or Spanish Syrah
• Romesco sauce or a smoky tomato relish
• Pickled jalapeños or kimchi for freshness and acidity

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.

However you cook it, Duroc Pork Thick Ribs brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking.