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Lardo di Mora Romagnola,
Italian cured lard from Romagna.

Lardo di Mora Romagnola is an Italian cured lard produced in small batches using only pork meat from Mora Romagnola pigs which are bred in the wild.

The pigs come from the “La Mora del Presidio” Consortium which was founded in 2011.
Each salami carries the special Consortium seal to identify it.

The aroma is particularly inviting thanks to the firm, mature fat.

The taste is delicate to enhance the flavour of the meat.

It is presented in “baffe” (chunks) seasoned with spices.

Lardo di Mora Romagnola is an Italian cured lard produced in small batches using only pork meat from Mora Romagnola pigs which are bred in the wild.

The pigs come from the “La Mora del Presidio” Consortium which was founded in 2011.
Each salami carries the special Consortium seal to identify it.

The aroma is particularly inviting thanks to the firm, mature fat.

The taste is delicate to enhance the flavour of the meat.

It is presented in “baffe” (chunks) seasoned with spices.

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