Razza Suina Mora Romagnola
Mora Romagnola Pig
A native pig that nearly went: about 22,000 head in 1949, down to fewer than 15 not many years ago, kept alive by an old Faenza breeder, Mario Lazzari. It is unmistakable, dark brown to black (whence mora), almond-cut eyes, and tusks so long in the boars that they read as wild. Industrial farming dropped it because it grows far slower than the Large White and, perversely, because its meat carries more fat than the lean breeds.
Designation
- Certification
- Slow Food Presidium
- Category
- Fresh meat and offal
Where it is made
Ravenna, Forlì-Cesena and Rimini provinces
How it is made
Vigorous, quick to fatten and thoroughly rustic, which suits it to free-range keeping. The meat is savoury, soft but compact and well covered; it makes excellent culatello and spalla cruda, and stands up plainly roasted or grilled.