Meat
Mora Romagnola
B tier
Mora Romagnola is a dark brown to black pig breed from Emilia-Romagna in northern Italy, named “mora” for its mulberry-dark colour. Once common on mixed farms of the Romagna plain and hills, it is a medium-framed, outdoor-capable heritage type with good fat quality and flavourful lean, formally recognised among Italy’s six autochthonous pig breeds. Culinary tradition uses Mora Romagnola for fresh pork, culatello- and prosciutto-style curing where permitted by local practice, salami, and rich braises. Slow growth and marbling favour artisanal salumi and restaurant plates that highlight regional Romagna gastronomy rather than lean industrial cuts.
Also known as: Mora Romagnola
Track this ingredient
Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Dark pigs of the Romagna countryside supplied household meat and fat on mixed farms of Emilia-Romagna.
Local dark types were numerous before improved commercial breeds began displacing them in northern Italy.
The name Mora was codified, referring to the breed’s dark brown colour tending toward black.
Population collapse followed the rise of faster white breeds; pure Mora Romagnola approached extinction.
ANAS conservation programmes listed Mora Romagnola among the official Italian autochthonous pig breeds.
Small pedigree herds and Slow Food–style marketing restored limited supply of Mora Romagnola pork and salumi.