The Mora Romagnola pig is a breed that is Italian. This breed comes from the country’s northeast region, called Emilia-Romagna, and from there comes the name of this breed. In addition, this race has several names with which it is recognized. Although this breed originated in the northeastern region of Italy, there are some surrounding regions where you can find this breed.
Since the race is spreading, covering several areas. This race is recognized by the Ministry of Agriculture as one of the 6 indigenous races in the region. At the beginning of the 20th century, variations of this breed could be observed, which maintained similar characteristics to the race Mora Romagnola pig. But after a while, those races crossed with the Yorkshire breed. The descendants of this race maintained some characteristics of the Italian race, including the meat quality.
The difference was that these descendants developed faster than their predecessors. Decades later they admitted that these crosses would lead to the original race going to extinction. That’s why they established parameters of the race Mora Romagnola pig.
Characteristics of Mora Romagnola Pig
The Mora Romagnola pig is a breed is a large breed. The male of this species can weigh up to 220 Kg. The female of this breed becomes a little smaller than the male, weighing up to 160 Kg. This breed has an average height of 80 centimetres. In general, your back does not show curvatures, when you look at one side you can see that it has a straight figure.
The ears of this species are long, so much so that they cover the snout, and are direct to the sides. This characteristic is with which it can be differentiated from the crosses that have been made since the crosses keep their ears straight and up. The coat of this race is dark, which can be achieved from dark brown to black, is short, and with some brightness.
In addition, the males of this breed are easily recognized because they have very long tusks, a characteristic that makes them look similar to boars. It is a breed resistant to climate change, able to survive in low temperatures, and resistant to diseases. In addition, it can be adapted to any type of environment, being able to survive in difficult areas.
However, the fertility rate of this breed is very low, compared to other breeds. Producing between 5 and 6 pups per herd, although the survival rate is low since females of this breed can produce little milk. And also that the age to reproduce is not at an early age.
Usage
The Mora Romagnola pig is a breed that usually has only one purpose. Due to the good taste of its meat, this meat is used for meat production. The meat of this breed is also used for the production of sausages, such as salami and ham. Since the flesh of this breed is low in fat, and the fat it possesses is firm. In addition, the flesh of this breed tends to be darker, than the flesh of white breeds. Something for which the flesh of this race is sought is that it is sweeter. You may also read Lacombe Pig.
Food
The Mora Romagnola pig is a breed that has few intensive requirements. Something for which farmers seek to produce it is because it does not need much maintenance. Having them outdoors in spaces with a lot of grass will help this breed feed itself. In general, besides keeping them grazed, farmers include cereals and some vegetables in the diet of this breed.
Special Features
Certain characteristics of this race resemble other races of the region, among them, is that they are very energetic. They also tend to get fat easily. It is also a race that is a very resistant characteristic that qualifies them to be developed as free agriculture. You may also read Minzhu Pig.
Although there is something that does not make them eligible for industrial farmers, this breed tends to grow slowly. That is why this race was justified behind by industrial farmers. In the 50 there were around 22.000 individuals of this race, but that number was gradually reduced. So much so that a decade ago there were only 15 individuals of this race.  That is why a project was created to protect this breed, where this breed did not produce this breed to work at an industrial level. It could only be produced on farms, and farmers themselves make cured meats.
FAQ
How many different breeds of pigs are there?
According to the American Association of Swine Veterinarians, over 200 distinct breeds, or varieties, of pigs have been documented worldwide. The Domestic Pig (Sus scrofa domestica) has evolved from its wild ancestor, Sus scrofa and has been bred for many specific characteristics by humans. As a result of this human-guided breeding effort, over 200 different pig breed types have come about in various parts of the world. Pigs can be grouped into three separate categories: European Wild Boars (which are not truly domesticated breeds); Euro-Asiatic Wild Boars; and Domestic Pigs.
Which type of pigs grow faster in Uganda?
In Uganda, the pigs that typically grow the fastest are those of the Large White Yorkshire breed. These pigs have an average growth rate of 1.5–2 kg per day when given adequate feed and nutrition during their first few months of life, particularly between 8-21 weeks old. The effects of diets supplemented with amino acids in enhancing growth rate have also been observed to be very beneficial for these pigs.
Which pig is best for meat?
While no single ‘best’ pig for meat production exists, certain breeds are particularly well-suited to this purpose. The most popular pig variety used in commercial agriculture is the Yorkshire pig. It produces more than 230 pounds of pork per year at a low feed conversion rate, making it an economical and efficient choice for farmers. Additionally, its well-marbled flesh and good fat content produce delicious high-quality meat, earning the breed awards at competitions worldwide.
Conclusion
If you’re a pork lover, this is the breed for you! The Mora Romagnola pig comes from Emilia-Romagna in northern Italy and has several names. Although it originated there, you can find them living all around that region of the country. This race was created by farmers who decided to crossbreed local pigs with imported breeds because they wanted offspring that would grow faster than their traditional ones (which were small). There are other benefits as well – like better meat quality or more tolerance to harsh climates. So if you want to try some delicious Italian hog, look no further! Good luck with your search for this tasty treat!
As a reference: Wikipedia
