MORA ROMAGNOLA is a breed of pig raised in the Emilia-Romagna region, and in particular in the areas of Forlì, Cesena and Ravenna since the mid-20th century. Its name comes from its brownish-black colouring (in Italian “moro“).
Once very popular on the hills of Romagna, this breed was seriously threatened with extinction during the last century. Mora Romagnola has particular characteristics that are not suitable to intensive or industrial farming, that have become predominant. That is the reason why it was gradually replaced by other breeds, until it almost disappeared.
By the end of the ’80s a breeder from Faenza managed to track down the last 15 pure examples and dive rise to a livestock that became the base of a slow but fascinating repopulation.
The story then had a happy ending when Mora Romagnola was included by Slow Food Foundation among its Presidia.
Products derived from Mora Romagnola are very sought-after (and thus produced in limited quantities) and high-quality. The cold cuts produced from Mora Romagnola are different from the others for the particular characteristics of this breed, a sort of an animal link between the pig and the boar – as its meat is both tender, due to a large quantity of fat, and lean, with strong flavours.