Mora Romagnola Salami

The production area of Salame di Mora Romagnola 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.

Salame di Mora Romagnola is the result of an artisanal process that respects the local traditions of Romagna. The meat used comes exclusively from Mora Romagnola pigs, raised in the wild or semi-wild and fed naturally.

The process begins with the selection of the best parts of the pig, mainly shoulder, belly and lean trimmings. The meat is coarsely ground to maintain a rustic consistency and mixed with sea salt, peppercorns and natural flavors, without the addition of preservatives or chemical additives.

The mixture is then stuffed into natural casing and tied by hand. It is then slowly matured in cool, ventilated environments, which can last from 2 to 4 months, during which the salami develops its characteristic aromas and a full, harmonious flavor. During the maturation process, the salami is checked periodically to ensure proper maturation.

The result is an authentic product, with a strong and unique flavour, which represents the peasant tradition and the territory of Romagna.

Salame di Mora Romagnola has ancient origins, linked to the peasant tradition of Romagna. The 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 salami 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 salami is a rarity that tells the story of a territory, its peasant culture and the rebirth of a native pig breed.

Characteristics

Salame di Mora Romagnola stands out for its intense red color, with well-distributed pearly white fat, a sign of careful artisanal processing. The aroma is strong and inviting, with spicy notes and an aroma that recalls the wild herbs typical of the Romagna pastures. On the palate, the taste is full and rounded, with a perfect balance between sweetness and flavor. The consistency is compact but soft, thanks to the slow maturing that enhances the qualities of the meat.

 Pairings

This salami pairs perfectly with a glass of Sangiovese di Romagna, which enhances its flavors with its freshness and structure. It is also excellent with sparkling wines such as Lambrusco di Modena or Gutturnio. At the table, it goes well with rustic bread or piadina romagnola, accompanied by aged cheeses such as Pecorino di Fossa or fresh products such as Squacquerone di Romagna.

 For a more creative touch, the salami can be served with chestnut honey or red onion jams, which enhance its aromatic complexity. Perfect for mixed platters, rustic appetizers or as an ingredient to enrich gourmet sandwiches, it represents an authentic taste experience linked to the Romagna tradition.

Pork, salt, pepper, garlic

Salame di Mora Romagnola is stored in a cool, dry place, or in the less cold compartments of the refrigerator.