The structure and the juiciness were superb, and the rind was fantastically crisp. My colleagues were over the moon because they were so surprised that you could get meat of that quality, says the kitchen chef Thomas Rodes from Restaurant Kong Hans, in praising the grilled premium Duroc ham which he tested on his colleagues at the exclusive restaurant.

Some of Denmark’s best restaurants are serving Duroc pork, and guests and chefs alike are thrilled with this new niche production.

Duroc with pork gravy
And so it didn’t stop with the sampling. In May 2009, Duroc pork chine with new onions from Lammefjorden on Zealand and pork gravy are on the menu at Restaurant Kong Hans, so guests can also enjoy the meat from this special breed.

Our guests are delighted with the dish and have givenit a warm welcome. It features on our large innovation menu, and nobody has decided against it so far, which is what happens occasionally with slightly unusual dishes, says Thomas Rode.

Other gourmet restaurants in Denmark have also become aware of the qualities of the Duroc pig. For example, Restaurant Noma, which has just been lauded as the world’s third best restaurant.

When the unofficial world cuisine contest, Bocuse D’Or, is held in 2010, Duroc will also be on the menu.