Left Continue shopping
Your Order

You have no items in your cart


Pig breeds and characteristics

Pork meat: premises and promises

Nothing of the pork is thrown away. This mantra is well imprinted in each of us. Among other things, between cotechini , salami , pork chop , ribs and flavored ardo it is difficult to say "no thanks" preferring a "Why not? Maybe with a bruschetta without garlic, thanks!”. Jokes aside, we need to point out, know and delve deeper.

In fact, there are different breeds of pork that offer particular tastes and sublime flavours, it is clear that the starting point is already quite good. Achieving excellence, this is the objective of pork which represents one of the many cornerstones of Italian cuisine. Pork meat, combined with chicken meat and the beef supply chain, represent the main sources of supply for Italy and, at the same time, are capable of offering and guaranteeing excellence both in terms of taste and in terms of organoleptic qualities; offered following strict compliance with the protocols in force in the area.

Pork from around the world: the 3 best-known breeds

Pork meat has, over time, undergone variations which have made it possible to increase its value and some specific characteristics. Thanks to globalization and the desire to seek ever better quality, over the years, breeders have begun to introduce other breeds from around the world into native farms in order to create a sort of hybrid of excellence.

Today pig breeds can be divided into two macro categories:

  • light pigs . At the slaughterhouse, the animal weighs between 90 and 110 kg, with an age of no more than 6 months. Pan-fried pork loin and pork steaks are cuts of meat that are obtained from animals slaughtered with this criterion.
  • heavy pigs . The head has a weight that varies between 160 and 180 kg, with an age between 9 and 10 months of life. Pork cured meats are the first example of the product obtained from cuts of meat with these characteristics.

Large White

The breed with English origins boasts something "aristocratic" and superior as it allows cuts of meat perfect for the preparation of cured meats and, at the same time, suitable for diners such as pork chops and pork ribs . The selection focused on the rear part of the animal which, properly developed, offers ample margin in the preparation of cured meats and at the same time the perfect balance between fat and meat adapts to typical Italian cuisine and beyond.


It's a great fight between Denmark and England! The "bacon type" - this is the suffix of the Landrace breed - represents one of the best breeds from which, in fact, "nothing is thrown away". Time wanted a further distinction between Italian Landrace and Belgian Landrace: the second is slightly thinner and with a more robust structure. Proposing a pork chops recipe and starting with the preference of this breed means starting with the best possibilities!


Typical cured meats derive from the American breed which, when crossed with large white, allows for tender and tasty meat, lean enough and robust heads. The size of the animal is fundamental for proper growth and to prevent crossbreeding from causing poor health during life. The Duroc breed is the main holder of the DOP acronyms, in fact from these animals the cured meats of large-scale distribution are obtained and marked with controlled origin such as San Daniele and Parma raw ham .

Italian pork: the 3 most famous breeds

In addition to the important breeds subsequently adapted to the morphology of our territory, there are types of animals that boast deep Italian roots and allow the obtaining of excellent and indigenous products.

Cinta Senese

The Middle Ages marked the first historical memories of the pig breed which aspired to grow and proliferate in impervious habitats belonging to the Tuscan countryside. The breed produces fine, tasty meat and particular and typical cured meats such as porchetta and finocchiona.

blue raspberry

The specific area in which the Mora breed is bred is the province of Forlì and Ravenna. Unfortunately, despite the many qualities of the breed, it seems to be in danger of extinction given the low prolificacy of the species. The color of the coat is the first distinctive trait of the breed: black for Forlì and red for Ravenna and its province.

Calabrian black

The constant increase in the number of animals belonging to this breed demonstrates the growing interest in native breeds rich in unique characteristics. Lean and rustic, the Calabrian black pig prefers wild pastures and feeds on acorns, chestnuts and roots. The result is cured meats rich in flavor and with unique aromas such as capocollo and soppressata.

Sardinian porceddu

Pork loin roast or loin roast are typical dishes of Italian cuisine, there is a region that prefers to cook the cut of meat in a particular way. Sardinia has its own tradition that brings to mind grilled meat and familiar flavours. There are different variations that differ depending on the place where you stay: between north, center and south, Sardinia offers an exceptional and scenic dish. Porceddu has a particular tradition, to serve it on the table you need to approach the art of spit-roasted meat and prefer cuts of meat intended for exclusive use.

Once upon a time, owning a pig was synonymous with luck and attracted good luck, and for this very reason, where it was needed to feed the family it could only be cooked whole and during holidays. In short, porceddu was a dish for a few. Today, however, it has become something to taste when you land on the beautiful island and, if on the one hand it is to be enjoyed on site, it is equally true that sometimes nostalgia overcomes you and the vivid memory of the holiday in Sardinia can find free rein thanks to the recipe pork loin which in its aroma - unfortunately only in that - is very reminiscent of porceddu.

Pork, recipes and treats

Each Italian region has its own characteristics, re-proposing a dish from outside the area may not bring the same results, which is why sometimes it is necessary to use imagination and add a memory to the dish without re-proposing it exactly. However, the huge choice of Italian raw materials allows you to experiment, propose and re-propose something special and personalized. Loin roast, for example, is a dish that can be cooked in many variations. Keeping the protagonist intact is the basic rule and subsequently you can intervene by adding particular or traditional ingredients.

The idea of ​​bringing healthy and genuine dishes to the table comes from the desire to offer something special and a product of tradition, this is precisely the common thread of Carne Genuina which, thanks to preparation and vacuum packaging, can "export" cuts of meat details. The certainty of respecting the tradition of the production chain is guaranteed at the source, i.e. by a series of protocols used that respond to tasty, tasty cuts of meat rich in nutritional qualities.