Mora Romagnola pigs are easy to recognize thanks their dark-brown coat, almost black, the unusual almond shape of their eyes and the very long tusks of the males, which makes them look more like boars than pigs.
Like many heritage breeds, they are energetic, predisposed to fattening and very hardy, making them ideal for farming outdoors. With the spread of industrial pig farms, the breed has been almost completely abandoned because of its slow growth.
In 1949, there were around 22,000 examples of the breed, but 12 years ago, this number had been reduced to less than 15. 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.
Ravenna, Forlì- Cesena and Rimini Provinces
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.
I Fondi di Lucio Zavatta, Novafeltria (Rn), Secchiano Marecchia, località Uffogliano, 154, tel. +39 338 4543583 /
+39 335 5286699, email@example.com
Germano Valmori, Faenza (Ra), via San Giorgio 21 int 8, tel. +39 333 4993103
Gabriele Delvecchio, Cesena (Fc), Via Madonna dell’Olivo, 105, tel. +39 0547 300770, firstname.lastname@example.org
Roberto Giorgetti, Bellaria Igea Marina (Rn), Via Pompili 11, tel. +39 0541347614, email@example.com