The ‘Mora Romagnola’ is an Italian, ancient, native hog breed from Emilia Romagna.
In 1989 this breed was claimed as endangered (there were just 18 heads left). For this reason a group of people was set up and succeeded in defending the Mora Romagnola. Nowadays there are nearly 450 heads of pigs farmed in specific Romagna areas.
The name Mora was derived, in the ‘40s, because of its brown coat and its meat, darker in comparison to other breeds. This porcine has a particularly flavoured, tasty, sweet and soft meat thanks to the presence of fat, on a quantity and quality level typical of this breed. Its flesh has high preserving and ageing standards and it is excellent to make salami, ham and sausage. Among all these products the greatest one is the Mora Romagnola raw ham.
Due to the wide range of native, ham varieties, as for the Mora Romagnola, QCnarebere offers a broad variety of knife cut, raw ham providing a tasty sampling to let you experience the most peculiar characteristic of this food, both for flavour and history.
Actually, today in Italy many different varieties of ham are produced, the most famous being registered name such as: ham from Parma, San Daniele, Carpegna, Modena, Toscano, Cormons and Aosta Valley.
Among the most famous, the San Daniele one is considered an elite product. It is derived from Large White and Landrace breeds and comes from the San Daniele area in the Friuli region. Its signature characteristics are the use of the pig trotters which favour the natural ageing and humidity dispersion and the pressing which makes firmer this ham related to the softer Parma one.
The Parma raw ham is produced only from Large White, Landrace or Duroc breeds and assures a steady, sweet, soft, delicious taste.
Less famous and a niche product, the native Cormons ham is produced exclusively by the D’Osvaldo’s since 1940. This raw ham has a peculiar ageing method, differently from others, it is smoked, acquiring, therefore, a unique flavour.
Not only Italy produces and consume raw ham but Spain as well which is the first world producer and consumer, with a yearly production of 38.5 million hams and shoulders and each Spanish eats up almost 5 kg of ham a year (twice the Italian consumption, which comes second).
In Spain there are two big categories of ham according to the kind of meat bred. From the white breed, very low in fat, is derived the Jamones Serranos which have consistent, reddish meat with white fat, scarcely salted and with a pleasing taste.
On the opposite, the native Spanish pork is interspersed by thin, fatty veins. This gives it a brighter appearance and helps in slowing down the ageing process, allowing the emerging of more complex and strong flavours. The ham deriving from these pigs is called Jamon Iberico, also commonly known as Pata Negra, literally black nail, to tell it apart from the more common white breed and it is not, anyway, an official registered name.
Italy and Spain are not the only ham connoisseur, Hungary and some Balkan country as well boast an important tradition of cold cuts.
Actually, the raw ham from Mangalica, deriving its name from the native hog breed, is very widespread. Its peculiarity lies in the thick layer of fat which, on the back can be higher than 20 cm. Its flesh as well is richly interspersed with fat making it extremely tasty.
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