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Duroc Pork Selections

We are very pleased to offer the finest Midwestern Duroc pork.

Lobel's Duroc Pork comes from pastured pigs raised by the Van Gilst, DeBruin, and Rozenboom families, known collectively as Vande Rose farms in Iowa. The families have been dedicated to producing the finest pork since their ancestors emigrated from Holland more than 100 years ago. They are committed to raising their Duroc livestock with humane and environmentally sound practices.

Bred from full-blood Duroc sires, the herds are fed a 100% vegetarian diet of mixed grains that is free of subtherapeutic antibiotics and growth hormones.

Duroc pigs are highly prized for their supple, juicy, full-flavored, and well-marbled meat. Although considered native to North America, Duroc lineage can be traced to the big, red hogs that accompanied Columbus and De Soto from Spain and Portugal on voyages to the New World. The breed developed in this country through the intermingling of New York's Duroc and New Jersey's Red Jersey lines through the 1800s. By the 1930s, Durocs were the predominant breed of swine raised in the U.S.

In terms of flavor, tenderness, and juiciness, Duroc outdistances most other breeds and compares favorably with Berkshire pork, which our customers know as Kurobuta pork.

Duroc Pork Rib Chops

Plump, juicy, and glistening when grilled, broiled, or pan-roasted, pork rib chops are everyone's favorite.

Duroc Pork Bone-In Loin Chops

These delicious chops are cut from the center of the loin, containing a nugget of tenderloin and a larger piece of the loin, separated by a t-shaped bone. Think of these hearty, thick, well-marbled 12-ounce chops as pork Porterhouse or T-bone steaks.

Duroc Pork Spare Ribs

Meaty and succulent and ready for your grill, smoker, or oven, this is the full slab of ribs with the breast (brisket) bone intact.

11-Bone Center-Cut Bone-In Duroc Pork Rib Roast with Tenderloin

A unique cut, exclusive to Lobel's Duroc Pork. It's two roasts in one: a full bone-in, 11-rib roast and a whole tenderloin in one piece. This cut is great for feeding a hungry crowd.

Bone-In Duroc Pork Butt

This is center-cut from the shoulder and the favorite among pit masters for authentic slow-cooked, smoked, pulled pork. (This cut is also called Boston Butt.)

Fresh Duroc Bone-In Hams

This is the full ham. Unlike smoked or cured country cousins, fresh hams have intense pork flavor when roasted, similar to the taste of roasted pork loin. Try this ham in our recipe for Baked Fresh Ham with White Wine.

© Lobel's of New York