DelVecchio Mora Romagnola Cured Meats, traditional Italian cold cuts.
Keeping old flavours alive.
DelVecchio produces cured meats with Mora Romagnola, whose meat is succulent, melts in the mouth
and is tastier than other pork meat.
The Mora Romagnola is a traditional Italian breed of pig native to Romagna, that has been excluded by the food industry
in favour of less noble but more profitable pigs.
It was the passion of Mario Lazzari, an enlightened breeder,
that saved the Romagnol pig from extinction.
(Gabriele DelVecchio with Mario Lazzari)
DelVecchio Mora Romagnola Cured Meats. Rich taste, endless pleasure.
The Mora Romagnola has a special place in the hearts and tales of the old folks of Romagna.
And now this traditional Italian cured meat is back on our tables, thanks to the love of the DelVecchio family for traditional recipes.
The expertise of the DelVecchio family, handed down from generation to generation,
means we can now enjoy a slice of history dating back six centuries.
The Mora Romagnola has actually been bred in Romagna since 1400.
Today, just as in the past, they are allowed to roam wild.
Every time you serve traditional cold cuts like prosciutto, salame, coppa or lard from the Mora Romagnola range,
you are serving a slice of history of the sun, countryside and sea of Romagna.
Read Gabriele DelVecchio’s story
An irresistible passion.
My sense of curiosity and passion for all things good and original led me to Mario Lazzari’s home, on a mission to seek out the “Mora Romagnola”.
The very name conjures up racy fantasies for men from Romagna, a fitting accompaniment for my search for tasty dishes.
I first saw this breed of pig when I was a young lad, in my grandfather’s pigsty. Seeing it again at Lazzari’s home was like going back in time.
That was when I decided to produce cured meats like they did in the olden days, in the time-honoured way, without the rush and commercial dictates of modern-day production.
I follow this motto: work passionately on projects that really fascinate you.
That was the beginning of our adventure, involving dinners with friends and experiments into production.
In 2005 Mario and Bruna Lazzari granted me the Mora Romagnola Trademark which they had registered in 1996: the only one, the original one.
Our delicious products, namely our fresh and cured meats, come from the meat of the pigs reared by the Lazzari family.
We also use meat from the San Tomaso farm whose owner, Raffaele Rizzi, is passionate about food and cooking and has become involved in this labour of love to keep an age-old tradition alive, breeding top quality Mora Romagnola pigs.
By producing Mora Romagnola cured meats, I have a responsibility to revive a tradition of fine food that we had almost lost. A taste of times gone by. A modern-day pleasure.