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Salumi di Mora Romagnola

This is the first cured meat of the season made by using finely minced Culatello meat, flavoured with the classic coating. Sweet and very lean, its distinctive quality is its intense taste. It stays soft. Cured for about 20-25 days.


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: 1 month
Net weight: approx. 500 g
Number of pcs. per box: 1

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