Mora Romagnola Pig

Slow Food Presidium

Italy

Emilia Romagna

Breeds and animal husbandry

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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.

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The breed was practically extinct, and in order to try to save it, the Presidium started a promotion project, gathering together in an association farmers and producers who only make cured meats from pigs raised on their own farms. The products unite excellent quality and a guaranteed production chain, with particular attention paid to animal well-being during the phase of farming that takes place outdoors.

Production area
Ravenna, Forlì- Cesena and Rimini Provinces
Producers

Azienda Agricola Zavoli
Via Pulzona, 3678
Saludecio (Rn)
Tel.+39 338 6784019
az.agr.zavoli@gmail.com
www.aziendaagricolazavoli.com

Antonio e Remo Delvecchio
Via Madonna dell’olivo, 105
Cesena
Tel. +39 0547 300770
amministrazione@delvecchio.it
www.delvecchio.it

I Fondi
di Lucio Zavatta
Località Uffogliano, 154
Secchiano Marecchia (Rn)
Tel. +39 338 4543583
agricolaifondi@gmail.com

Germano Valmori
Via San Giorgio, 21 Int 8
Faenza (Ra)
Tel. +39 333 4993103
Slow Food Presidium Producers’ Coordinator
Matteo Zavoli
Tel. +39 338 6784019


Slow Food Presidium Coordinator
Lia Cortesi
Tel. +39 335 5246363
liacortesi@gmail.com
The breed was practically extinct, and in order to try to save it, the Presidium started a promotion project, gathering together in an association farmers and producers who only make cured meats from pigs raised on their own farms. The products unite excellent quality and a guaranteed production chain, with particular attention paid to animal well-being during the phase of farming that takes place outdoors.

Production area
Ravenna, Forlì- Cesena and Rimini Provinces
Producers

Azienda Agricola Zavoli
Via Pulzona, 3678
Saludecio (Rn)
Tel.+39 338 6784019
az.agr.zavoli@gmail.com
www.aziendaagricolazavoli.com

Antonio e Remo Delvecchio
Via Madonna dell’olivo, 105
Cesena
Tel. +39 0547 300770
amministrazione@delvecchio.it
www.delvecchio.it

I Fondi
di Lucio Zavatta
Località Uffogliano, 154
Secchiano Marecchia (Rn)
Tel. +39 338 4543583
agricolaifondi@gmail.com

Germano Valmori
Via San Giorgio, 21 Int 8
Faenza (Ra)
Tel. +39 333 4993103
Slow Food Presidium Producers’ Coordinator
Matteo Zavoli
Tel. +39 338 6784019


Slow Food Presidium Coordinator
Lia Cortesi
Tel. +39 335 5246363
liacortesi@gmail.com

Territory

StateItaly
RegionEmilia Romagna

Other info

CategoriesBreeds and animal husbandry