Mora Romagnola Pig

The Mora Romagnola is an indigenous pig breed that is in danger of disappearing: in 1949 there were about 22,000 animals, which were reduced a few years ago to less than 15 (an old Faenza breeder, Mario Lazzari, miraculously preserved them).

The Mora Romagnola is immediately recognisable by its dark brown fur that tends to black (hence the name ‘mora’), by the particular almond-shaped cut of its eyes and by the presence, especially in boars, of very long tusks, which make them more similar to wild boars than to real pigs. With the spread of industrial farming, it was completely abandoned: because it grows much more slowly than the ubiquitous Large White and, paradoxically, because of the higher percentage of fat that characterises its meat compared to other ‘lean’ pig breeds.

Like many old breeds, the Mora is vigorous, predisposed to fattening and very rustic: ideal for free-range systems. Savoury, soft but compact meat, somewhat plump: these are the characteristics that distinguish the Mora.

Excellent results have been achieved by using it for the production of fine cured meats such as culatello or spalla cruda. But even traditional home cooking (roasts, chops, kebabs) are sufficient to enhance the rich and complex flavours and aromas of this ‘rediscovered’ meat.

Season

The slaughter of pigs takes place throughout the year for the production of fresh meat, but preferably in the period from autumn to spring for the preparation of cured meats.