Italian Landrace Pigs represent a distinctive Italian variation of the Landrace pig breed. These pigs are characterized by their large size, remarkably long bodies, lop ears, and striking white coat.
Originally imported from Denmark in the post-Second World War era, Landrace pigs were specifically chosen for their suitability in the production of Salumi and prosciutto crudo, renowned dry-cured hams traditionally thinly sliced and served uncooked in Italian cuisine.
Following the Large White Italiana, Italian Landrace pigs hold the distinction of being the second-most prevalent pig breed in Italy. Their adaptability to local farming conditions and their role in the production of prized Italian cured meats solidify their significance within the country's agricultural landscape.