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Salumi di Mora Romagnola

Obtained from the fat located on the back part of the pig, it is cured by being hung in the cellars after having been salted and seasoned. Extremely soft, it’s a wonderful discovery, especially when eaten by itself. 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: 3 months
Net weight: 1 kg
Number of pcs. per box: 1

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