Mora Romagnola pig breed or “Brinato®” pig breed, a crossbreed between Mora Romagnola and Large White. This is the oldest pork speciality. The shoulder, which elsewher is removed and minced into the mixture used to make salami, here becomes as noble as great cured meats. The preparation of a raw shoulder, its proper coating and curing for 16-20 months is the superior art of pork butchery. Lying for months in big, old, silent and isolated rooms where the air is somewhat stagnant and the walls are impregnated with age-old mould, the shoulders take on distinctive aromas and flavours.