The Mora Romagnola is a breed of pig that has its origin in the Emilia-Romagna (especially in the provinces of Forlì-Cesena and Ravenna). Its name “Mora” comes from the dark brown colour of its fur.
These animals are excellent grazers, raised mostly in semi-wild state in the hills and foothills of Romagna.
Their meat, as well as being fragrant, tasty, soft, compact, are slightly darker and marbled than the classic pork.
From them are obtainable many products, such as fine salami, hams, sausages and neck, as well as traditional cooking in the form of roasts, chops or skewers.