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Origin, diffusion and production characteristics
BREED WITH ANAGRAPHIC REGISTER
The Mora Romagnola was highly bred in the province of Forlì and Ravenna but also throughout Romagna. Different types were distinguished according to the breeding areas and different shades of color. The name "Mora" was codified in 1942 and is due to its color, dark brown tending to black.
Once there were several populations of Mora: the widespread "Forlivese" (blackish coat with lighter shades in the abdominal region), the "Faentina" (light red coat and less valuable than the first), and the "Riminese" (reddish coat with a white star on the forehead and sometimes with a light strap). Until the mid-1950s, all these populations were crossed with local Large White strains (the "San Lazzaro" and the "Bastianella"); the hybrid was known as "Smoked".
These pigs, with moderate muscle mass, weighed up to 300 kg at 18 months. Today the breed is reduced to a few specimens concentrated in some farms, with high levels of consanguinity.
In 1918 the population of Mora Romagnola pigs in Italy was 335,000.
In 1949 the consistency had already dropped to 22,000 individuals raised mainly in the provinces of Forlì and Ravenna, but also in the rest of Romagna. In the early nineties there were only 18 specimens left concentrated in one breeding with high levels of consanguinity. Subsequently, WWF Italy in collaboration with the University of Turin decided to implement a recovery plan for the Mora Romagnola breed and later the A.N.A.S. established the registry of native Italian breeds to try to protect them. Today there are several dozen farms registered in the ANAS Mora Romagnola breed register: they are found mainly in the provinces of Ravenna (Faenza, Brisighella, Bagnacavallo), Forlì, Bologna, Modena, but also in the rest of Emilia Romagna ( Reggio Emilia, Parma). There are also farms in other areas of Italy (Turin, Arezzo, Benevento ...).
The animals registered in the registry are about 450 (300 females and 150 males), therefore it is likely that the animals actually bred are more.
Mora Romagnola has always been highly appreciated for the production of excellent quality meat, mainly used for the production of quality cured meats. Traditionally, the slaughter weight varied between 160 and 200 kg.
Average number of births per birth: 7 piglets. Sows have an average production career duration of 5-7 parts, are good milk producers and have excellent maternal qualities.
Morphological characteristics - Standard of the Mora Romagnola breed
The Breed Standard (as established by the A.N.A.S. in FRAMEWORK C: register of native genetic types)
TYPE: robust, rustic, medium size with thin but solid skeleton.
COAT AND PIGMENTATION: pigmented skin (black or dark gray) on the back and in the external areas of the limbs; rosy in the abdomen and internal faces of the forearm and thighs. Black and tan coat with long and robust bristles with a divided and reddish tip. The bristles are particularly robust in correspondence with the "sparta line" which is on the back (this is a peculiar breed characteristic). On the other hand, they are thinner short, almost absent in some areas, such as the abdominal area and near the genitals. The color of the bristles is cherry red in piglets and turns black from the end of weaning. Adult animals have a red bristle stalk.
HEAD: medium development, concave front-nasal profile, long and thin muzzle; medium-sized ears directed forward; eyes with characteristic almond shape with black pigmented sclera.
NECK: slightly elongated and narrow on the side.
TRUNK: moderately long and narrow; convex lumbar spine line (they are also called "humpbacks"); rather light shoulders, long, slightly convex thighs; thin and long tail.
LIMBS: basically long, long pastoral and sometimes straight hocks; open and dark claws.
MALES: well-pronounced testicles, udders not less than 10
FEMALES: breasts not less than 10, normal, well-pronounced and patent nipples.
HEIGHT: 80-90 cm (sows are taller than boars).
WEIGHT: 250-300 kg at maturity (18-20 months).
Mora Romagnola (photo Alessio Zanon)
Mora Romagnola in the company of Mr. Lazzari, savior of the breed
Mora Romagnola pigs