Mora Romagnola Ham - Slice "2.8 kg"

Mora Romagnola Ham is an excellence of the Romagna tradition, obtained from the meat of an ancient native pig breed raised in the wild. This ham stands out for its unique taste: sweet, aromatic and slightly spicy, the result of artisanal processing and a long seasoning that enhances the characteristics of the meat. Perfect to taste natural, it is a rare and precious product that brings all the authenticity of Romagna to the table.

The production area of Mora Romagnola Ham is mainly located in Romagna , in the provinces of Ravenna , Forlì-Cesena and Rimini , where the Mora Romagnola breed has been recovered and enhanced in recent decades. The farms of this native breed are generally located in hilly or flat areas, where the pigs are raised in a semi-wild or wild state, feeding naturally on acorns, roots and local cereals.

The artisanal processing of the ham takes place in local cured meat factories that respect the ancient salting and seasoning techniques, guaranteeing a product of the highest quality linked to the territory.

Mora Romagnola Ham is the result of an artisanal process that respects local traditions. The pigs, raised extensively in the wild or semi-wild, grow slowly, feeding on acorns, roots, wild herbs and selected cereals.

Production begins with manual dry salting, using sea salt without the addition of chemical preservatives. After an initial resting phase, the legs are washed, dried and left to mature in natural environments with controlled ventilation, taking advantage of the climate of the Romagna hills.

The maturation lasts at least 24 months, during which the ham develops complex aromas and a unique, sweet and intense flavor. During this process, the product is periodically checked and "sugared" (spread with a mixture of fat and flour) to avoid excessive dehydration.

The final result is a ham with soft meat and an intense red color, with a perfect balance between sweetness and flavor, an authentic expression of the Romagna region and its traditions.

Mora Romagnola Ham has ancient origins, linked to the peasant tradition of Romagna. Mora Romagnola is a native pig breed, raised since the Middle Ages in the Romagna countryside. Until the early twentieth century, it was very widespread in the provinces of Ravenna, Forlì-Cesena and Rimini, appreciated for its resistance, the quality of its meat and tasty fat.

 In the 1950s, with the introduction of more productive pig breeds, the Mora Romagnola risked extinction. In the 1990s, thanks to the commitment of local breeders and institutions such as the Emilia-Romagna Region, a project to recover the breed began. Today, the Mora Romagnola has become a symbol of biodiversity and sustainability, representing a unique gastronomic heritage.

The ham produced with this prized meat is the result of ancient artisan techniques passed down from generation to generation, which allow us to obtain a product with an authentic flavour and strongly linked to the Romagna region. This ham is a rarity that tells the story of a territory, its peasant culture and the rebirth of a native pig breed.

Characteristics

Mora Romagnola Ham stands out for its intense red color, enriched by streaks of white-pink fat that testify to the long artisanal curing. The aroma is complex and inviting, with delicate notes of wild herbs and natural spices. On the palate it is soft and sweet, with a perfect balance between flavor and sweetness, while the fat melts pleasantly, enhancing the flavors of the meat and leaving a persistent aftertaste with hints of dried fruit and earthy aromas.

 Pairings

This ham pairs perfectly with typical wines from the Romagna region, such as Sangiovese di Romagna, which balances the sweetness of the meat with its freshness and structure, or with a dry Albana and, for those who love bubbles, a Lambrusco di Sorbara. Ideal served with piadina romagnola or warm tigelle, accompanied by soft cheeses such as Squacquerone di Romagna or delicate aged cheeses such as Pecorino Toscano. Pairings with fresh fruit, such as figs, ripe pears or melon, further enhance the sweet and refined flavor of the ham, while preserves such as fig jam or pear mostarda add a gourmet touch.

Pork, salt.

Mora Romagnola Ham with the bone can be stored hanging in rooms with a temperature between 17 and 20°C. The boned and packaged product will keep for at least 6 months in a refrigerated environment at a temperature no higher than 10°C. Once started, it should be protected with a cloth or transparent film.