Prosciutto di Mora Romagnola

Prosciutto di Mora Romagnola is a dry-cured ham produced exclusively from the Mora Romagnola pig, an ancient breed native to Emilia-Romagna, Italy. Nearly extinct by the 1970s, the breed was revived through conservation efforts and now enjoys Protected Designation of Origin (PDO) status. The ham is distinguished by its dark, almost black rind and a deep red, well-marbled meat, resulting from the pig’s traditional diet of acorns, chestnuts, and grains.

Key ingredients are limited to the hind leg of the Mora Romagnola pig, sea salt, and time. The curing process is notably longer than standard prosciutto, often exceeding 18 to 24 months. A great version is defined by its intense, complex flavor—sweet and savory with nutty, gamey undertones—and a tender, melt-in-the-mouth texture that is never overly salty or dry.

Regional variations are minimal due to strict PDO regulations, but subtle differences arise from local microclimates and aging traditions. In Casola Valsenio, the ham is celebrated annually at the Festa dei Frutti Dimenticati, where, according to the guide *Where The Foodies Go*, it is presented as a centerpiece of the region’s forgotten culinary heritage. This festival highlights the ham’s role in preserving biodiversity and artisanal charcuterie practices.