The Mora Romagnola Pig is a medium-sized pig breed that is native to the Emilia-Romagna region of northern Italy. It is one of the oldest pig breeds in Italy and is an important part of the region’s culinary culture. The Mora Romagnola pig is a hardy breed, well adapted to the cold and wet climate of the region. It has a medium-sized body, short head and snout, and long legs. The breed’s coat is usually a light brown with dark markings on the face and front legs.
The breed is characterized by its robust build and strong legs, which enable it to forage and feed in grassy and wet areas. This also makes the breed well suited to intensive farming and it is often used in the production of pork, bacon and salami. The breed is known for its quality pork, which is characterized by its rich and salty taste.
Mora Romagnola pigs are known for their docile temperament, making them easy to handle. They have a tendency to become overweight, so proper management is required to maintain a healthy weight. They are also known to be prolific breeders, producing litters of up to 12 piglets.
The breed is an important part of the culture of the Emilia-Romagna region and is often celebrated in feasts and festivals. The mora Romagnola pig is listed as ‘critical’ by the Livestock Conservancy due to its decreasing population.
The breed is actively being conserved by organizations like Slow Food in Italy, which aims to promote the breed and its products by educating chefs and restaurants about its qualities. The breed is also being used in cross-breeding programs to develop new pig breeds with improved qualities.
Overall, the Mora Romagnola pig breed is an important part of the culture of northern Italy, valued for its quality pork and easy-to-handle temperament. It is an endangered breed and the conservation efforts of organizations like Slow Food are important for its survival.