The Duroc pork leg comes from the lower back and stands out for its firm yet tender texture. It contains less fat than other cuts, but is all the more flavorful for it. Ideal for steaks, carving cuts, or thinly sliced pieces—when prepared properly, it’s a real treat.
Preparation
Sear over high heat, then let rest until the internal temperature reaches 60°C. Or cook whole using the sous-vide method.
Origin & Special Features
Swiss Duroc, free-range. A lean cut with plenty of flavor, aged for 3 weeks.
Serving Suggestions
180–220 g per person; whole pieces are enough for 3–4 people.
Price range: 53.76 CHF to 120.96 CHF
Less fat, more flavor—the huft is an insider's secret among tender cuts.
The huft is especially suitable for anyone looking for a tender cut with little fat. When seared at high heat and then finished to a core temperature of 60 °C, it remains juicy and can be served in thin slices or as a classic steak.
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