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Salumi di Mora Romagnola

The meat from the pig’s belly, distinguished by successive layers of lean and fat, is rolled and completely tied up by hand after being slightly salted. The quality of the ingredient, the art of salting and the coating recipe lend the product truly unforgettable aromas and perfumes. Another important aspect, which shouldn’t be underestimated, is the binding, especially for the prolonged curing. Cured for about 6 months.


Raw materials

Origin: Mora Romagnola pig breed or “Brinato” pig breed, a crossbreed between Mora Romagnola and Large White

Tagli, modelli, pesi e quantità

Shelf life: 6 months
Net weight: approx. 5 kg
Number of pcs. per box: 1

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