Strutto di Mora Romagnola

Mora Romagnola is a very special breed of dark brown, almost black pigs from the Italian region of Emilia-Romagna. Semi-wild, looking more like boars than pigs, these large animals are farmed outdoors, left to roam wild in the woods. Due to their healthy lifestyle and particular genetics that makes them predisposed to fattening, their meat is especially succulent and tender, much tastier than other pork.

Particularly renowned is their lard – due to the chemical composition rich in polyunsaturated fatty acids, strutto di Mora Romagnola is extremely tender and delicious, with a sweet, yet very delicate flavor that makes it superior to other similar products.

Strutto di Mora Romagnola has a very important role in local cuisine, it is generally used for baking and frying, but it is also a must-have ingredient when preparing the famous piadina Romagnola, or local desserts such as castagnole or sfrappole.