{"id":928,"date":"2021-11-17T12:03:21","date_gmt":"2021-11-17T11:03:21","guid":{"rendered":"https:\/\/www.leo-italy.eu\/?post_type=razze&#038;p=928"},"modified":"2021-11-17T12:04:08","modified_gmt":"2021-11-17T11:04:08","slug":"nero-di-parma","status":"publish","type":"razze","link":"https:\/\/www.leo-italy.eu\/en\/razze\/nero-di-parma\/","title":{"rendered":"Nero di Parma"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><strong>Origini<\/strong><\/h2>\n\n\n\n<p>La razza \u00e8 stata descritta da Stanga(1904),\u00a0 Mascheroni(1927) e Rozzi (1934). Con l\u2019importazione nel 1872 dei primi verri Large White inglesi inizia un\u2019intensa azione di incrocio di sostituzione delle razze autoctone della pianura padana che determina l\u2019inizio dell\u2019erosione della razza Nero di Parma.Agli inizi del \u2018900 lo stato di erosione si aggrava e la razza in purezza scompare. Nella seconda met\u00e0 degli anni \u201890 viene avviata un\u2019iniziativa per la produzione di soggetti morfologicamente simili alla razza originaria. Viene avviato un programma di riproduzione per fissarne i caratteri morfologici.Nel 2016 il tipo genetico Nero di Parma viene inserito nel Registro Anagrafico<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Caratteristiche<\/strong><\/h2>\n\n\n\n<p>I suini di razza Nero di Parma sono di taglia medio grande ed hanno uno scheletro leggero ma solido; la cute \u00e8 ardesia scuro con setole rade di colore nero.<\/p>\n\n\n\n<p>La testa \u00e8 di medio sviluppo, il profilo fronto-nasale \u00e8 rettilineo con orecchie pendenti in avanti ed in basso, \u00e8 possibile la presenza di tettole. Il tronco \u00e8 lungo con linea dorso-lombare leggermente convessa, torace profondo, spalle e cosce muscolose. Gli arti sono lunghi e robusti.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"alignleft size-full\"><img decoding=\"async\" loading=\"lazy\" width=\"199\" height=\"271\" src=\"https:\/\/www.leo-italy.eu\/wp-content\/uploads\/2021\/11\/image-136.png\" alt=\"\" class=\"wp-image-929\"\/><\/figure><\/div>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Attitudine<\/strong> <strong>e prodotti<\/strong><\/h2>\n\n\n\n<p>Una forte marezzatura dei tagli predispone a cotture veloci senza perdere in tenerezza e gusto. Il graso intramuscolare ed il lardo si presentano particolarmente teneri, apportando gradevole sapidit\u00e0 al salume ed alla carne alla griglia.<\/p>\n\n\n\n<p>I prodotti ottenuti da questi suini trovano un\u2019interessante valorizzazione in un mercato di nicchia.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Origins<\/strong><\/h2>\n\n\n\n<p>The origin of the breed dates back to Middle Ages. There are pictorial testimonies of pigs with white bands similar to the current Cinta Senese in paintings and frescoes of the Sienese school from the 12<sup>th<\/sup> to the 14<sup>th<\/sup> century.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Peculiarities<\/strong><\/h2>\n\n\n\n<p>Animals are of medium size, with\u00a0\u00a0 slate-black skin and bristles and a characteristic continuous white band, &#8220;the belt&#8221;, which completely surrounds the trunk at shoulder level, including the front limbs.<br>Head is of medium size, with straight nasal forehead profile, forward and lower ears of medium length.<br>Limbs are medium-long, thin and solid, giving a marked attitude to grazing.<br>Animals are bred according to traditional methods in free or semi free-ranging state.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Attitude<\/strong> <strong>and<\/strong> <strong>products<\/strong><\/h2>\n\n\n\n<p>Animals produce high quality meat that, in addition to fresh consumption, is used for processing into typical cured meats. Among these the Tuscan ham, the salted shoulder, sausages, throat, the salted lard, pancetta or rigatino,\u00a0 capocollo, soppressata, finocchiona and buristo.<\/p>\n","protected":false},"featured_media":930,"template":"","specie":[111],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nero di Parma - LEO Italy | Livestock Environment Opendata<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.leo-italy.eu\/en\/razze\/nero-di-parma\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nero di Parma - LEO Italy | Livestock Environment Opendata\" \/>\n<meta property=\"og:description\" content=\"Origini La razza \u00e8 stata descritta da Stanga(1904),\u00a0 Mascheroni(1927) e Rozzi (1934). 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