Mora Romagnola
Mora Romagnola is an Italian breed of pig whose home region is Emilia-Romagna . There it is held especially in the provinces of Forli-Cesena and Ravenna . Originally there were three variants of the Mora Romagnola pig: the Forlivese , with blackish skin and slightly lighter spots in the abdomen, the Faentina with a light red back and less black there, and the Riminese with a reddish back and a white front and sometimes a light one Belt .
Appearance
The Mora Romagnola is not only characterized by a dark skin color, but also by a long head with a very pointed snout. The ears pointing forward cover the eyes and muzzle. On the line of the vertebrae to the pelvis, the male specimens have long and thick bristles. The bodies of the pigs are long and low. The breed that is kept outdoors shows slow growth, so that it only reaches its slaughter weight of 180 to 200 kg in two years of life.
Culatello
To make the culatello (small butt), the legs of the Mora Romagnola and the Nero di Parma breed , also known as Nera Parmigiana , are filled into a perforated pig's bladder after slaughtering without the thighbones and rubbed with garlic, red wine, salt and pepper. During the following 14-month ripening process, the Colatelli must be cared for, that is, the noble mold that has formed is washed off and the aforementioned spices are rubbed in again. The mold is caused by the extremely high humidity in summer in the Po Valley landscape, which is criss-crossed by rivers and canals . In winter, they are stored in sheltered rooms with air flow. Culatello takes on a special taste due to the topping of noble mold.
Since the number of culatelli produced in a year is very small compared to the millions of Parma hams , the price of the delicacy is very high.
Web links
Individual evidence
- ↑ He needs a clean rub down .. of the Culatello magazine Selects, 06/2012